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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken delivers pull-apart tender shredded chicken soaked in a thick, smoky BBQ sauce that caramelizes slightly as it cooks. Every shred glistens with a dark, sticky glaze—set-and-forget slow cooker BBQ chicken for easy shredded BBQ chicken sandwiches.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb boneless skinless chicken breasts or thighs Use breasts or thighs; thighs stay extra juicy for faster shredding.
BBQ Sauce
  • 1 bottle (18 oz) Sweet Baby Ray's BBQ sauce Choose the classic BBQ flavor for the signature smoky-sweet glaze.
  • 0.25 cup brown sugar Adds caramelization and deepens the sticky sauce.
  • 2 tbsp apple cider vinegar Balances sweetness and helps the sauce cling to the chicken.
  • 1 tsp garlic powder Warms the flavor without adding garlic bits.
  • 1 tsp onion powder Rounds out the BBQ base.
  • 0.5 tsp smoked paprika Adds smoky color and aroma.
  • Salt and pepper to taste Season generously so the chicken seasons all the way through.
Serving
  • brioche buns For best results, toast lightly for sturdy pull-apart sandwiches.
  • coleslaw Cool, crunchy topping for contrast to the dark sticky glaze.
  • extra BBQ sauce Optional drizzle for a glossy finish right before serving.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the boneless skinless chicken breasts or thighs with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Pat the seasoning in so every surface is coated, then keep the chicken ready for the slow cooker.
Mix the BBQ sauce
  1. Mix Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar until the brown sugar is dissolved and the sauce looks smooth.
Slow cook
  1. Place the boneless skinless chicken breasts or thighs in the slow cooker and pour the BBQ sauce mixture over the top.
  2. Cover and cook on LOW for 6-7 hours, until the chicken is completely tender and the sauce looks darker and slightly caramelized at the edges.
Shred and glaze
  1. Shred the chicken directly in the slow cooker using two forks, then stir it into the sauce until every shred glistens with the dark, sticky glaze.
Serve
  1. Serve the shredded BBQ chicken on brioche buns with coleslaw and extra BBQ sauce.

Notes

Pro tip: for the glossiest, stickiest glaze, keep the lid closed during cooking so the sauce caramelizes and clings to the chicken. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freezing is yes—freeze shredded chicken with sauce for up to 2 months, thaw overnight in the fridge, and reheat until steaming. For a lighter option, use reduced-sugar BBQ sauce and reduce the brown sugar by half while keeping the vinegar and spices the same.