Main Dishes

Sweet Baby Ray’s Crockpot Chicken Recipe

ByAmy Serrano January 17, 2026January 17, 2026

Introduction

This Sweet Baby Ray’s Crockpot Chicken recipe is an effortless way to enjoy tender, flavorful chicken with a sweet and tangy barbecue sauce. Perfect for busy days, it uses simple ingredients and slow cooking for delicious results.

The image shows a close-up of six slices of cooked chicken breast arranged side by side in a curved line on a white bowl. The thick slices are covered in a shiny brown sauce that looks smooth and slightly thick. The sauce pools beneath the chicken, creating a glossy base layer. Small green herb pieces are sprinkled on top and some black pepper flakes are visible on both the chicken and sauce, adding texture. The chicken meat beneath the sauce is light beige with a juicy appearance, and the sauce's rich color highlights the glossy finish of the entire dish. The white bowl contrasts with the deep brown sauce and pale chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken breast halves
1 bottle (18 oz) Sweet Baby Ray’s barbecue sauce
¼ cup apple cider vinegar
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 teaspoon mustard powder
Salt and black pepper to taste

Instructions

Step 1: In a medium bowl, thoroughly combine Sweet Baby Ray’s barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder until well blended.
Step 2: Lightly season the chicken breasts with salt and pepper on both sides.
Step 3: Place the seasoned chicken breasts in a single layer at the bottom of your crockpot.
Step 4: Pour the prepared Sweet Baby Ray’s sauce mixture evenly over the chicken, ensuring each piece is well-coated.
Step 5: Cover and cook on low for 4-6 hours, or until the chicken is tender and easily shreds with a fork.
Step 6: Remove the chicken from the crockpot and shred using two forks, then return the shredded chicken to the sauce and stir to combine.

Tips & Variations

For extra spice, add more red pepper flakes or a splash of hot sauce to the sauce mixture.
Serve the shredded chicken on buns for delicious BBQ sandwiches or over rice for a hearty meal.
If you prefer, use chicken thighs for more juiciness and flavor.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop to prevent drying out.

How to Serve

The dish shows three large pieces of cooked chicken breast stacked on a white plate with small black dots. Each piece is covered with a thick, glossy brown sauce that looks smooth and shiny. Small bits of green herbs are sprinkled over the sauce, adding a touch of color. The chicken pieces have a slightly textured surface with light brown cooked edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking, but you can cook from frozen if you increase the cooking time and check for doneness carefully.

Can I make this recipe in an Instant Pot?

Yes, you can cook the chicken on the poultry setting or high pressure for about 10-12 minutes. Use the sauté function to mix the sauce ingredients before adding the chicken.

Sweet Baby Ray’s Crockpot Chicken Recipe

★★★★★

4.5 from 121 reviews

This Sweet Baby Ray’s Crockpot Chicken recipe offers a flavorful, hands-off way to prepare tender, juicy chicken breasts coated in a tangy and sweet barbecue sauce enhanced with apple cider vinegar, garlic, and spices. Perfect for a comforting meal, it cooks slowly in a crockpot delivering depth of flavor and effortless shredding.

Author: Amy
Prep Time: 10 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

6 boneless, skinless chicken breast halves

Sauce

1 bottle (18 oz) Sweet Baby Ray’s barbecue sauce
¼ cup apple cider vinegar
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 teaspoon mustard powder
Salt and black pepper to taste

Instructions

Prepare the Sauce Mixture: In a medium bowl, thoroughly combine Sweet Baby Ray’s barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder until the mixture is well blended and flavorful.
Season the Chicken: Lightly season the chicken breasts on both sides with salt and black pepper to enhance the taste of the meat.
Layer in Crockpot: Place the seasoned chicken breasts in a single layer at the bottom of your crockpot to ensure even cooking.
Add the Sauce: Pour the prepared barbecue sauce mixture evenly over the chicken breasts, making sure each piece is well coated for maximum flavor.
Start Cooking: Cover the crockpot and cook on low heat for 4-6 hours, or until the chicken is tender enough to shred easily with a fork.
Shred and Serve: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the sauce in the crockpot and stir well to combine before serving.

Notes

Cooking times may vary based on crockpot model, so check tenderness before shredding.
For a spicier kick, increase the red pepper flakes according to preference.
Shredded chicken is excellent served on sandwiches, tacos, or over rice.
Leftover chicken can be stored in the refrigerator for up to 3 days.
To reduce sugar content, choose a low-sugar barbecue sauce variant.

Keywords: Sweet Baby Ray’s, crockpot chicken, barbecue chicken, slow cooker recipe, shredded chicken, easy dinner, BBQ sauce chicken

Amy Serrano

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