Sweet Baby Ray's Crockpot Chicken (Print Version)
Tender chicken slow-cooked in Sweet Baby Ray's BBQ sauce with honey and spices for a flavorful, saucy dish.
# What You Need:
→ Meats
01 - 4 boneless skinless chicken breasts
→ Sauce
02 - 1 1/2 cups Sweet Baby Ray's Original Barbecue Sauce
03 - 2 tablespoons honey
04 - 1 tablespoon Worcestershire sauce
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
→ Garnish
09 - Fresh chopped parsley
# How to Make It:
01 - Place chicken breasts in the bottom of the slow cooker in a single layer.
02 - Whisk together barbecue sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper in a bowl until thoroughly combined.
03 - Pour sauce mixture evenly over the chicken, ensuring all pieces are covered.
04 - Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender and reaches internal temperature of 165°F.
05 - Remove chicken, shred with two forks, return to slow cooker, and stir to coat with sauce. Serve hot garnished with fresh parsley if desired.
# Expert Hints:
01 -
- The sauce caramelizes beautifully in the slow cooker, creating sticky, finger licking good flavor
- It freezes incredibly well so you can make double and save yourself a future dinner
- The leftovers make amazing sandwiches, tacos, or bowl toppings all week long
02 -
- Check your barbecue sauce label if you need this to be gluten free—many brands hide wheat in their ingredients
- The sauce will thicken up dramatically in the last hour of cooking, which is exactly what you want
- Resist the urge to lift the lid too often—every peek adds about fifteen minutes to the cooking time
03 -
- If the sauce seems too thick after cooking, stir in a tablespoon of water or apple juice to loosen it up
- Line your slow cooker with a parchment paper sling for incredibly easy cleanup