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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken delivers pull-apart tender shredded BBQ chicken with a thick, smoky glaze that caramelizes slightly in the slow cooker. Every shred gets coated and glistens, making this set-and-forget BBQ crockpot chicken ideal for 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and BBQ sauce
  • 2.5 lb boneless skinless chicken breasts or thighs Use breasts for leaner shredding or thighs for extra moisture.
  • 1 bottle (18 oz) Sweet Baby Ray's BBQ sauce
  • 0.25 cup brown sugar Helps thicken and caramelize the sauce slightly.
  • 2 tbsp apple cider vinegar Adds tang and balances the sweetness.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika For deep smoky flavor.
  • 1 salt and pepper to taste Season the chicken generously, then adjust before serving.
  • 6 brioche buns For serving; optionally toast for sturdier sandwiches.
  • 1 coleslaw For topping; add just before serving so it stays crisp.

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Pat the chicken dry, then season it with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Make sure every piece is coated so the spices season the meat as it cooks.
Mix the BBQ sauce
  1. In a bowl, mix Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar until the sugar is mostly dissolved.
  2. The mixture should look smooth and slightly glossy from the syrupy BBQ sauce.
Slow cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce mixture over the top, making sure most of the surface is covered.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is completely tender.
  3. When finished, the sauce should look darker and thicker with a sticky, caramelized sheen around the edges of the cooker.
Shred and coat
  1. Shred the chicken directly in the slow cooker using two forks while stirring it into the sauce so every shred is coated.
  2. Continue stirring until the mixture looks evenly combined and glossy, with no dry patches of chicken.
Serve
  1. Spoon the shredded BBQ chicken onto brioche buns.
  2. Top with coleslaw and drizzle extra BBQ sauce over the top for a dark, sticky finish.

Notes

Pro tip: If the sauce looks thin at the end, keep the slow cooker on LOW uncovered for 15-25 minutes while you shred so it turns more glaze-like. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently in the microwave or on LOW in the cooker until hot. Freeze in airtight portions for up to 3 months; thaw in the fridge overnight. For a lower-sugar option, use a reduced-sugar BBQ sauce and keep the brown sugar optional or reduce to 1-2 tbsp.