Description
This Sweet Baby Ray’s Crockpot Chicken recipe is a delicious and easy dish that is perfect for busy weeknights. Tender shredded chicken cooked in a flavorful barbecue sauce, this dish is sure to be a family favorite.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Barbecue Sauce:
- 1 1/2 cups Sweet Baby Ray’s Barbecue Sauce
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot.
- Mix the Sauce: In a medium bowl, combine the barbecue sauce, honey, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Cook: Pour the sauce over the chicken in the crockpot, ensuring all pieces are coated. Cook on low for 6–7 hours or on high for 3–4 hours.
- Shred and Serve: Shred the chicken in the crockpot using forks, mix well with the sauce, and serve warm on buns, over rice, or with vegetables.
Notes
- This recipe can also be made with chicken thighs.
- Add hot sauce or red pepper flakes for a spicier version.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 19g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
