Sweet Baby Rays Crockpot Chicken (Printable Version)
Tender slow-cooked chicken in sweet tangy barbecue sauce, ready with just 10 minutes prep.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 2 lbs)
→ Sauce
02 - 1 1/2 cups Sweet Baby Ray's Barbecue Sauce
03 - 1/4 cup honey
04 - 2 tablespoons Worcestershire sauce
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
11 - Fresh chopped parsley or chives
# How-To:
01 - Place chicken breasts in a single layer at the bottom of the slow cooker.
02 - In a medium bowl, whisk together the barbecue sauce, honey, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
03 - Pour the sauce evenly over the chicken breasts, ensuring all pieces are thoroughly coated.
04 - Cover and cook on LOW for 4–6 hours, or until chicken reaches an internal temperature of 165°F and is very tender.
05 - Optionally shred the chicken directly in the slow cooker using two forks, then stir to coat with sauce. Serve hot, garnished with fresh parsley or chives if desired.
# Expert Tips:
01 -
- The chicken becomes impossibly tender, practically falling apart when you look at it wrong
- Your whole house smells like comfort food heaven all day long
- Its barely five minutes of active work for something that tastes like you labored over it
02 -
- Resist the urge to lift the lid too often, every peek adds another 15 minutes to the cooking time
- Chicken breasts vary wildly in thickness, so use a meat thermometer to hit 165°F rather than trusting the clock completely
03 -
- Use chicken thighs instead of breasts if you want even more richness and flavor
- Line your slow cooker insert for cleanup so easy you will barely believe it