Sweet Baby Ray's Crockpot Chicken (Printable Version)
Tender chicken slow-cooked in Sweet Baby Ray's barbecue sauce with honey and spices for a flavorful, saucy main dish.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauce
02 - 1 1/2 cups Sweet Baby Ray's Original Barbecue Sauce
03 - 2 tablespoons honey
04 - 1 tablespoon Worcestershire sauce
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
→ Garnish
09 - Fresh chopped parsley
# How To Make:
01 - Place chicken breasts in the bottom of the slow cooker in a single layer.
02 - In a bowl, whisk together barbecue sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper until well combined.
03 - Pour the sauce mixture evenly over the chicken, ensuring all pieces are covered.
04 - Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove chicken, shred with two forks, return to slow cooker, and stir to coat with sauce. Serve hot, garnished with fresh parsley if desired.
# Expert Advice:
01 -
- Sets itself up in ten minutes flat then does all the heavy lifting while you handle actual life
- That sticky sweet barbecue coating makes everything taste like you spent hours getting it just right
- Leftovers somehow taste even better the next day if they last that long
02 -
- Different brands of barbecue sauce will change the flavor profile dramatically so stick with what the recipe calls for the first time
- The chicken releases a lot of liquid as it cooks so your sauce will be thinner than when you started but it thickens up beautifully once you shred the meat
03 -
- Chicken thighs stay juicier than breasts if you do not mind spending a little extra time removing the bones
- Letting it rest for ten minutes before serving helps the sauce redistribute evenly instead of running all over the plate