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Sweet Baby Ray's Crockpot Chicken

Sweet baby ray's crockpot chicken is a slow-cooker method that yields very tender shredded chicken coated in sticky mahogany BBQ sauce. Cook on low for 6–7 hours (or high for 3–4) for deep flavor, then shred and stir until saucy.
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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
  

chicken thighs
  • 2.5 lb boneless skinless chicken thighs Use thawed thighs.
bbq sauce
  • 1 bottle (18 oz) Sweet Baby Ray's BBQ sauce
sweetener and acidity
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
seasonings
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
for serving
  • 6 Toasted brioche buns
  • 6 pickles

Equipment

  • 1 slow cooker

Method
 

Add chicken
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer so they cook uniformly.
Mix BBQ sauce
  1. Whisk together Sweet Baby Ray's BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and smoked paprika until the brown sugar dissolves and the mixture looks glossy.
Cook
  1. Pour the sauce over the chicken, covering as much surface area as possible so the thighs soak up flavor during cooking.
  2. Cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is very tender and shreds easily when pressed with a fork.
Shred and finish
  1. Remove the chicken from the slow cooker and shred with two forks until you see long, saucy strands.
  2. Return the shredded chicken to the slow cooker and stir into the sauce until every strand is coated.
Serve
  1. Serve the shredded chicken on toasted brioche buns with pickles so the sauce drips and the toppings add crunch.

Notes

Pro tip: for the sauciest texture, shred thoroughly and stir until the strands look evenly stained mahogany, not dry. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stove with a splash of sauce. Freezing is yes—freeze shredded chicken in portions for up to 3 months and thaw in the fridge. For a lighter option, use a reduced-sugar BBQ sauce and slightly increase the apple cider vinegar to keep the flavor bright.