Sweet Baby Ray’s Crockpot Chicken
This Sweet Baby Ray’s Crockpot Chicken is an easy, flavorful slow cooker recipe with sweet, tangy BBQ sauce and tender shredded chicken. Perfect for sandwiches, wraps, rice bowls, or meal prep, this set-it-and-forget-it meal is a weeknight favorite with minimal prep and maximum flavor.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup Sweet Baby Ray’s BBQ sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, garlic powder, and smoked paprika.
- In a bowl, mix together BBQ sauce, honey, soy sauce, Dijon mustard, and Worcestershire sauce until smooth.
- Pour the sauce over the chicken and coat evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the chicken with two forks and stir it back into the sauce to absorb all the flavors.
- Serve on buns, over rice, or with your favorite sides.
Notes
- For extra tenderness, use boneless chicken thighs.
- Add a splash of apple cider vinegar or hot sauce for tang or heat.
- For a smoky variation, stir in chipotle peppers or a drop of liquid smoke.
- Serve in lettuce wraps for a low-carb option.
- Store leftovers for 4 days in the fridge or freeze for up to 3 months.