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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken with sticky BBQ sauce turns boneless thighs into tender, shred-ready meat with minimal effort. Slow-cooked low and finished by stirring the shredded chicken back into the mahogany glaze for maximum sauciness.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 2.5 lb boneless skinless chicken thighs
Sweet Baby Ray's BBQ sauce
  • 1 can (18 oz) Sweet Baby Ray's BBQ sauce
brown sugar
  • 0.25 cup brown sugar
apple cider vinegar
  • 2 tbsp apple cider vinegar
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
toasted brioche buns
  • 6 toasted brioche buns
pickles
  • 0.5 cup pickles

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs in the slow cooker, spreading them into a single layer if possible for even cooking.
  2. Whisk together Sweet Baby Ray's BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and smoked paprika until the sugar looks dissolved and the sauce turns glossy.
  3. Pour the sauce over the chicken, making sure most of the surface is coated.
Slow cook until tender
  1. Cook on low for 6–7 hours, until the chicken is very tender and easily pulls apart with pressure.
  2. (Alternative) Cook on high for 3–4 hours, until the chicken is very tender and easily pulls apart with pressure.
Shred and glaze
  1. Remove the chicken from the slow cooker and shred with two forks until it looks like classic pulled chicken.
  2. Return the shredded chicken to the slow cooker and stir into the sauce so everything is evenly coated and mahogany in color.
Serve
  1. Serve the crockpot chicken on toasted brioche buns with pickles, or spoon it over white rice if you want a bowl-style meal.

Notes

Pro tip: shred while the chicken is still hot so the strands separate cleanly and soak up more BBQ sauce. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently on the stovetop or microwave with a splash of sauce. Freezing is yes—freeze in portions for up to 3 months and thaw in the fridge before reheating. Dietary swap: use a brown sugar substitute (like coconut sugar or a sugar-free BBQ) if you want to reduce added sugar while keeping the same slow-cooked texture.