Pin it
What makes slow-cooked BBQ chicken so wonderful is how it blends ease with incredible taste. I've tweaked this Sweet Baby Ray's Crockpot Chicken over many family get-togethers. When cooked slowly, the chicken soaks up all those tangy, sweet BBQ flavors and turns amazingly soft.
I whipped this up for some friends who dropped by last week, and they couldn't believe how little work went into it. The real magic happens in that last cooking step without the lid that turns the sauce into that thick, sticky coating.
Key Ingredients
- Boneless Chicken: Works great with thighs or breasts.
- Sweet Baby Ray's BBQ Sauce: Gives that just-right sweetness balance.
- Apple Cider Vinegar: Adds tang and balances sweetness.
- Brown Sugar: Helps create that lovely caramelized finish.
- Garlic Powder: Adds flavor without harsh bits of garlic.
- Onion Powder: Brings savory goodness without chunks.
- Red Pepper Flakes: Throw some in if you want mild heat.
- Fresh Parsley: Adds a pop of green and fresh taste when done.
Pin it
Step-By-Step Cooking Guide
- Making Your Sauce
- Add the Sweet Baby Ray's BBQ sauce to a big measuring cup. Stir in 2 tablespoons apple cider vinegar. Add 3 tablespoons light brown sugar. Toss in 1 teaspoon garlic powder. Mix in 1 teaspoon onion powder. Throw in ¼ teaspoon red pepper flakes if you want some kick. Stir everything till smooth. Give it a taste and tweak if needed.
- Getting Chicken Ready
- Dry your chicken pieces with paper towels. Add a little salt and pepper. Put them in your crockpot without stacking. Pour about two-thirds of your sauce mix on top. Flip the pieces so they're coated all over.
- First Cooking Step
- Put the lid on your crockpot. Set it to low. Let breasts cook 4-5 hours, thighs 5-6 hours. Don't peek under the lid while cooking. Make sure the temp hits 165°F. The chicken should be tender but still holding together.
- Thickening Your Sauce
- Take the lid off completely. Pour the rest of your sauce over the chicken. Flip the pieces to coat the sides. Turn heat to high. Cook without the lid for 30-45 minutes. Your sauce will get thick and sticky.
- Finishing Touches
- Let it sit for 10 minutes before serving. Move chicken to a serving dish. Spoon extra sauce from the pot over top. Sprinkle with chopped fresh parsley. Serve right away.
After making this so many times, I've found that taking your time with that final cooking step without the lid really makes the difference in getting that perfect sticky sauce.
Tasty Ways To Serve
This chicken works in so many different meals. You can serve the pieces whole with sides like cornbread and slaw, or pull it apart for sandwiches, stuffed into tacos, or on top of loaded baked potatoes.
Prep Ahead Ideas
The flavor actually gets better if you make it a day ahead. Try cooking twice as much so you've got ready-made meals throughout your week.
Keeping Leftovers Fresh
Put any extra chicken in a sealed container with some of the sauce. It'll stay juicy and tasty in your fridge for 3-4 days.
This crockpot chicken has become my go-to for crazy busy days when I want something homemade without spending forever in the kitchen. It shows that basic recipes, done with a little love, often make the most comforting food.
Pin it
Frequently Asked Questions
- → Can I put frozen chicken in the slow cooker?
- It’s better not to use frozen chicken as it takes too long to get to a safe temperature.
- → Is it okay to use chicken thighs instead?
- Definitely! Boneless, skinless chicken thighs are a great choice and might even be more tender.
- → Why leave the sauce uncovered near the end?
- Letting it cook uncovered lets the sauce thicken up and become sticky on the chicken.
- → Can I swap out Sweet Baby Ray's sauce?
- Sure, feel free to use whichever brand of barbecue sauce you like best.
- → How do I know the chicken is done cooking?
- It’s done when it hits 165°F inside and is soft enough to pull apart easily.