Servings: 4–6
Prep Time: 5 minutes
Cook Time: 4–6 hours
Total Time: ~6 hours
This Sweet Baby Ray’s Crockpot Chicken is one of those tried-and-true slow cooker recipes everyone asks for again and again. Tender, juicy chicken slow-cooked in a sweet, tangy, slightly spicy barbecue sauce—this dish is effortless, family-friendly, and absolutely finger-licking good.
If you haven’t made this yet, now is the time. It’s one of those “dump-and-go” recipes that delivers big flavor with minimal effort.
Ingredients
4–6 pieces boneless, skinless chicken breasts
(You may also use chicken legs, thighs, or bone-in pieces)
1 (18-ounce) bottle Sweet Baby Ray’s Original Barbecue Sauce
(Any flavor works, including sugar-free)
¼ cup white vinegar
¼ cup brown sugar
1 teaspoon red pepper flakes
½ teaspoon garlic powder
Directions
Make the Sauce
In a medium bowl, mix together the barbecue sauce, white vinegar, brown sugar, red pepper flakes, and garlic powder until well combined.
Add Chicken to Slow Cooker
Place the chicken pieces in the bottom of the crockpot in a single layer if possible.
Pour Sauce Over Chicken
Pour the barbecue sauce mixture over the chicken, making sure all pieces are well coated.
Tip: Reserve a small amount of sauce to brush on the chicken before serving for extra flavor.
Slow Cook
Cover and cook on LOW for 4–6 hours, or until the chicken is fully cooked and tender.
(Chicken legs may take closer to 5–5½ hours, depending on size.)
Serve & Enjoy
Brush with reserved sauce if desired and serve hot.
Serving Suggestions
Serve over rice, mashed potatoes, or buttery noodles
Shred the chicken for BBQ sandwiches, sliders, or tacos
Pair with coleslaw, corn on the cob, or baked beans
Tips & Variations
Mild version: Reduce or omit red pepper flakes
Spicy BBQ: Add a dash of cayenne or hot sauce
Sticky finish: Broil the cooked chicken for 3–5 minutes to caramelize the sauce
Meal prep friendly: Leftovers store well for up to 3 days in the fridge
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