Can I use frozen chicken breasts for this recipe?

While technically possible, I strongly recommend against it. Frozen chicken releases too much liquid during cooking, which can water down your sauce and result in uneven cooking. For the best flavor and texture, always start with thawed, room temperature chicken.

What if I don't have Sweet Baby Ray's barbecue sauce?

Sweet Baby Ray's gives this dish its signature flavor, but any high-quality barbecue sauce can work in a pinch. Look for one with a similar sweet and tangy profile. You might need to adjust the brown sugar depending on how sweet your alternative sauce is.

Can I cook this on HIGH instead of LOW?

Yes, but I don't recommend it. Cooking chicken breasts on HIGH can make them tough and dry. If you're short on time, you can cook on HIGH for 2-3 hours, but the chicken won't be as tender and you'll need to monitor it carefully to prevent overcooking.

How can I tell when the chicken is done without a meat thermometer?

The chicken should be very tender and easily shred when pulled with two forks. There should be no pink in the center, and the juices should run clear. However, a meat thermometer is the most reliable way to ensure chicken is safely cooked to 165°F.

Sweet Baby Rays Crockpot Chicken Recipe

Description

This Sweet Baby Ray’s Crockpot Chicken recipe delivers tender, juicy, and flavorful chicken with minimal effort. Slow-cooked to perfection in a rich barbecue sauce, it’s a perfect main dish for gatherings or cozy weeknight dinners. With just a few pantry ingredients, this dish is easy to make and absolutely mouthwatering. Pair it with your favorite sides for a complete meal that everyone will love!

Ingredients

Units Scale

Chicken and Sauce

4 large boneless skinless chicken breasts, room temperature (2 pounds)
1 1/2 cups Sweet Baby Ray’s Original barbecue sauce, divided (1 cup for cooking and 1/2 cup for finishing)
2 tablespoons apple cider vinegar
1/4 cup light brown sugar, packed
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes

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Instructions

Prepare the Crockpot and Chicken
Add the boneless, skinless chicken breasts in a single layer to a 4-5 quart crockpot or slow cooker. This ensures even cooking and prevents overcrowding.
Make the Sauce
In a small bowl, whisk together 1 cup of Sweet Baby Ray’s Original barbecue sauce, apple cider vinegar, light brown sugar, garlic powder, onion powder, and red pepper flakes until the mixture is smooth and well combined.
Coat the Chicken
Pour the barbecue sauce mixture over the chicken in the crockpot, ensuring that all the pieces are evenly coated. This step is crucial for flavor infusion during the cooking process.
Slow Cook the Chicken
Cover the crockpot with its lid and cook on LOW for 4-5 hours, or until the chicken is fully cooked, tender, and reaches an internal temperature of 165°F. Avoid lifting the lid during cooking to maintain consistent heat.
Add Additional Barbecue Sauce
Once the chicken is cooked, remove the lid from the crockpot and pour the remaining ½ cup of Sweet Baby Ray’s barbecue sauce across the top of the chicken. Spread it evenly for an extra burst of flavor.
Thicken the Sauce
Turn the slow cooker to HIGH and cook uncovered for an additional 30-45 minutes. This will allow the barbecue sauce to thicken and create a sticky, flavorful glaze.
Serve and Garnish
Turn off the crockpot, remove the chicken, and transfer it to a serving plate. Optionally, garnish with finely chopped parsley for a pop of freshness and color. Serve hot and enjoy!

Notes

Use chicken that is thawed and at room temperature for the best cooking results. Frozen chicken can release extra moisture, thinning the sauce and affecting cooking times.
For a slightly spicier kick, increase the amount of red pepper flakes.
This recipe pairs well with sides such as mashed potatoes, coleslaw, or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving Size: 1 chicken breast
Calories: 340
Sugar: 20g
Sodium: 690mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g
Protein: 42g
Cholesterol: 110mg