Alright, let me just start by saying: if you’re ever craving something stupidly easy but it’ll trick people into thinking you spent way longer in the kitchen, this Sweet Baby Rays crockpot chicken is your ticket. I started making this on a random Wednesday when my fridge was looking a bit sad, and I didn’t have the patience for anything fancy (who does in the middle of the week, right?). My kids actually think there’s some magic in the crockpot, and maybe they’re onto something because every time I make this, it disappears faster than you can say "save me a piece."
Funny story — once I tried making it for a potluck and forgot to plug the crockpot in. The chicken just sat there, marinating in cold sauce. We ordered pizza that night. Never again, mate!
Why You'll Love This Dish (Or at Least Why I Do!)
I make this when I need dinner to cook itself (“set it and forget it,” they say, but I do end up peeking a lot). My family goes crazy for this because it’s sweet, tangy, and—let’s be real—there’s hardly any cleanup if you line the crockpot. Pro tip: when I’m rushed (which is, let’s be honest, most days), this lets me look like I actually tried. Plus, you can’t mess it up, unless you forget the chicken (which I may have done once, but we don’t talk about that).
What You’ll Need (With My Usual Swaps)
- 4 boneless, skinless chicken breasts (thighs work too! I sometimes use them when I find 'em cheaper at Tesco)
- 1 bottle (about 18oz) Sweet Baby Ray’s BBQ sauce (my grandmother, bless her, would only buy Open Pit, but honestly, any BBQ sauce is fine—you do you)
- ¼ cup brown sugar (optional, but I always toss it in for that sticky goodness)
- 2 tablespoon apple cider vinegar (sometimes I use just regular white vinegar if that’s what’s staring at me from the cupboard)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt + pepper, to taste (I just eyeball it, but if you’re a measurer, start with ½ teaspoon each)
How I Actually Make It (Plus Some Tangents)
- First off, plop the chicken into your crockpot. No need to get fancy. If it’s still a bit frozen, honestly, I’ve tossed it in anyway and it’s always turned out fine (just check doneness).
- In a bowl (or straight in the crockpot, if you’re not in the mood for extra dishes), mix the BBQ sauce, brown sugar, vinegar, garlic powder, onion powder, salt, and pepper. Pour it right over the chicken. Dunk the chicken around a bit so it’s all coated—this is where I usually sneak a taste of the sauce, shhh.
- Pop the lid on and set it to low for about 5-6 hours, or high for 3-4 hours. But, here’s the thing: check it after 4-ish hours on low. Sometimes I think my crockpot runs hot (do crockpots have moods?). Don’t worry if the sauce looks a bit oily or separated at this stage—it’ll come together, promise.
- Once the chicken is cooked, take a couple of forks and shred it right in the pot. Or not—sometimes I leave the breasts whole if I’m feeling lazy. Mix it all up so every bit gets saucy.
- Let it hang out in the sauce, on warm, for another 20-30 minutes. It soaks up more flavor. Or just eat it straight away if you’re starving (been there, no regrets).
Messy Notes (aka Stuff I’ve Learned the Hard Way)
- Once, I put the brown sugar on top of the chicken instead of mixing, and it just clumped. Now I mix it into the sauce first. Actually, I find it works better this way.
- If you use frozen chicken, the sauce thins a bit—add a little less vinegar or skip it entirely.
- I once used a smoky chipotle BBQ sauce and it was way too spicy for the kids, so now I stick with regular. But hey, you do you!
Variations I’ve Tried (and a Flop or Two)
- Added a spoonful of pineapple chunks once—made it extra sweet and sticky (yum!)
- Tried stirring in a spoon of sriracha for a spicy boost, but maybe I went overboard. My tongue’s still recovering.
- Once I tried with a jarred tomato sauce instead of BBQ sauce—don’t recommend. It just tasted confused.
Don’t Sweat the Equipment
I use a basic 6-quart crockpot. Nothing fancy. If you don’t have one, I’ve actually used a big Dutch oven in the oven at 300F (about 150C) for 2-3 hours with the lid on. It’s not quite the same, but close enough for jazz.
How to Store (If There’s Any Left!)
Stick leftovers in an airtight container in the fridge. They’ll keep for 3 days, probably more, though honestly, in my house it never lasts more than a day! You can freeze it too—just defrost overnight and reheat gently so it doesn’t dry out.
Serving Ideas (aka How I Actually Eat It)
I love it piled high on toasted buns, with a heap of slaw on top—classic. Sometimes I’ll serve it over rice if I’m feeling fancy (rare, but hey). My brother likes to eat it straight from the bowl with a fork, but that’s another story.
Random Pro Tips I Learned the Hard Way
- Don’t try to hurry the shredding step—if you rush, you end up with weird chunky bits. I once tried to use a hand mixer to shred it (like I saw on YouTube) and sauce went everywhere. Won’t do that again.
- If your sauce seems too runny, just let it cook a bit longer with the lid off—thickens up nicely.
Questions I’ve Actually Gotten (Or Asked Myself)
Can I use chicken thighs instead of breasts? Yep! Actually, I tend to think they’re juicier. Just trim the extra fat if that bugs you.
Do I need to sear the chicken first? Nah, I never bother. The sauce does all the heavy lifting.
Is Sweet Baby Ray’s really the best sauce? It’s my go-to, but honestly, try whatever’s on sale. There’s a great guide to BBQ sauces over at Serious Eats (I recommend a browse if you’re sauce-obsessed).
Can I make this in the Instant Pot? Yeah, just use the slow cook function, or check this Instant Pot BBQ chicken guide—I’ve followed it in a pinch.
Why does my sauce look separated? Sometimes it just does that—give it a good stir and it’ll come together. Or, as my aunt says, “Just eat it, it’s fine.”
Anyway, if you give this Sweet Baby Rays crockpot chicken a go, let me know if you discover any wild variations. (Or if you, I dunno, accidentally use strawberry jam instead of BBQ sauce—I’m not judging, it happens.) I keep thinking I’ll try it with a splash of bourbon but haven’t gotten brave enough yet. Maybe next time!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Sweet Baby Ray's barbecue sauce
- ¼ cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 small onion, sliced
Instructions
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1Place the sliced onion at the bottom of the crockpot.
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2Arrange the chicken breasts on top of the onions.
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3In a bowl, mix together Sweet Baby Ray's barbecue sauce, honey, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and salt.
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4Pour the sauce mixture evenly over the chicken breasts.
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5Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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6Shred the chicken with two forks and stir to coat with the sauce before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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