Description
This Sweet Baby Ray’s Crockpot Chicken recipe is a delicious and easy way to make tender, flavorful shredded chicken perfect for sandwiches, tacos, or served over rice. The combination of barbecue sauce, apple cider vinegar, and spices creates a sweet and tangy dish that’s sure to be a hit.
Ingredients
Scale
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 1 bottle (18 ounces) Sweet Baby Ray’s barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Place the chicken in the slow cooker: Arrange the chicken breasts at the bottom of the slow cooker.
- Mix the sauce: In a medium bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, and black pepper. Stir until well blended.
- Cook the chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is fully coated. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the crockpot. Stir well to coat the shredded chicken in the sauce.
- Serve: Serve the warm shredded chicken on buns, over rice, or alongside roasted vegetables.
Notes
- This recipe can also be made with chicken thighs for added juiciness.
- For a smoky flavor, consider adding a teaspoon of smoked paprika to the sauce.
- Leftover shredded chicken is versatile and can be used in sandwiches, quesadillas, or as a pizza topping.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 1/2 cup shredded chicken
- Calories: 290
- Sugar: 19g
- Sodium: 670mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
