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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken delivers pull-apart tender shredded chicken soaked in a thick, smoky BBQ sauce. Slow cooking creates a dark, sticky glaze that clings to every shred—ideal for easy set-and-forget BBQ crockpot chicken.
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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
  

Sweet Baby Ray's Crockpot Chicken
  • 2.5 lb boneless skinless chicken breasts or thighs Use the same amount for either option; thighs stay extra juicy.
  • 18 oz Sweet Baby Ray's BBQ sauce One bottle for a thick, smoky sauce coating.
  • 0.25 cup brown sugar Helps the glaze caramelize in the slow cooker.
  • 2 tbsp apple cider vinegar Adds tang to balance the sweetness.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 6 brioche buns For serving.
  • 1 coleslaw For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and mix
  1. Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Mix Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar in a bowl until the brown sugar dissolves.
Slow cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce mixture over the top so the chicken is coated.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is completely tender and easily pulls apart.
Shred and serve
  1. Shred the chicken directly in the slow cooker using two forks, then stir into the sauce so each shred glistens with the dark, sticky glaze.
  2. Serve the shredded BBQ chicken on brioche buns with coleslaw and extra BBQ sauce for drizzling.

Notes

Pro tip: For extra sticky, caramelized edges, avoid lifting the lid during the first 4 hours on LOW. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in the microwave or on the stove with a splash of BBQ sauce to loosen. Freezing is yes—freeze shredded chicken with sauce for up to 2 months and thaw in the fridge. For a lighter option, swap brioche buns for whole-grain buns or serve over shredded cabbage instead of bread.