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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken is set-and-forget slow cooker BBQ chicken with pull-apart tender shredded chicken soaked in a thick, smoky BBQ glaze. The sauce gently caramelizes in the crockpot so every shred looks dark, sticky, and glossy.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2.5 lb boneless skinless chicken breasts or thighs Use all breasts or all thighs; mix is fine.
  • 0.5 Salt and pepper to taste Season chicken before cooking.
  • 1 tsp garlic powder For savory flavor.
  • 1 tsp onion powder For sweet onion depth.
  • 0.5 tsp smoked paprika Adds smoky color.
BBQ sauce mix
  • 18 oz Sweet Baby Ray's BBQ sauce 1 bottle (18 oz).
  • 0.25 cup brown sugar Helps caramelize the sauce in the slow cooker.
  • 2 tbsp apple cider vinegar Balances sweetness and boosts tang.
Serving
  • brioche buns Warm before serving if desired.
  • coleslaw Top with coleslaw for crunch.
  • extra BBQ sauce Optional drizzle over finished chicken.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Pat the chicken dry, then season with salt, pepper, garlic powder, onion powder, and smoked paprika until evenly coated (for a visible speckled coating).
  2. Let the seasoned chicken sit while you mix the BBQ sauce so the seasonings cling better before cooking.
Mix the BBQ sauce
  1. In a bowl, mix Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar until the brown sugar looks dissolved and the sauce turns glossy.
Slow cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce mixture over the top so the chicken is coated with a thick layer.
  2. Cover and cook on LOW for 6-7 hours until the chicken is completely tender and pulls apart easily with a fork (or cook on HIGH for 3-4 hours if needed).
  3. When tender, shred the chicken directly in the slow cooker using two forks and stir it into the sauce so each shred is coated in the dark, sticky glaze.
Serve
  1. Serve the shredded BBQ chicken on brioche buns with coleslaw and drizzle with extra BBQ sauce so the top looks glossy and saucy.

Notes

For the best pull-apart texture, keep the lid closed during cooking and only shred when the chicken is fully tender. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in a covered pan or microwave with a splash of sauce. Freezing is yes—freeze shredded chicken in sauce for up to 3 months and thaw in the fridge before reheating. For a lighter option, use reduced-sugar BBQ sauce (swap the 18 oz bottle) to cut added sugar while keeping the smoky profile.