Sweet Baby Ray's Crockpot Chicken
Description
Sweet Baby Ray's crockpot chicken is a 2-ingredient slow cooker dinner: chicken and a bottle of Sweet Baby Ray's, cooked on Low until it shreds, for sandwiches, rice bowls, and tacos.
Ingredients
- 4 pounds boneless, skinless chicken breasts or thighs
- 2 cups Sweet Baby Ray's BBQ sauce, one 18-ounce bottle
- Salt and black pepper, optional
Optional Add-Ins:
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
Instructions
- Place the chicken in the slow cooker in an even layer. Season lightly with salt and pepper if using.
- Pour the Sweet Baby Ray's BBQ sauce over the chicken and turn the pieces to coat. (If using the add-ins, whisk them into the sauce first.) Do not add water or broth.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken reaches 165°F and shreds easily. Breasts may finish closer to 5 hours on Low.
- Shred the chicken with two forks in the slow cooker and stir it into the sauce. Let it rest on Warm for 10 minutes before serving.
- If the sauce is thin, cook uncovered on High for 15 to 20 minutes to thicken.
Equipment
- 6-quart slow cooker
- Ladle
Notes
- Thaw frozen chicken in the fridge overnight before cooking; do not cook from frozen in the slow cooker.
- Thighs are more forgiving if the chicken will cook past 7 hours.
- Leftovers keep 4 days in the fridge or 3 months in the freezer.
- Cook times vary by slow cooker; check with a thermometer the first time.
Nutrition
Serving: 1ServingCalories: 545kcalCarbohydrates: 36gProtein: 44gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 134mgSodium: 890mgPotassium: 999mgFiber: 1gSugar: 30gVitamin A: 234IUVitamin C: 0.4mgCalcium: 49mgIron: 5mg