This effortless crockpot chicken recipe uses Sweet Baby Ray’s barbecue sauce to create tender, flavorful shredded chicken that’s perfect for sandwiches, tacos, or a tasty main dish. It’s one of those recipes I turn to when I want something simple but packed with flavor, and it always delivers.
Ingredients
4 boneless, skinless chicken breasts
1 cup Sweet Baby Ray’s barbecue sauce
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Place the chicken breasts in the crockpot.
In a bowl, mix together the barbecue sauce, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
Pour the sauce mixture over the chicken in the crockpot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Remove the chicken breasts from the crockpot and shred them with two forks.
Return the shredded chicken to the crockpot and stir to coat it with the sauce.
Serve warm on buns, tortillas, or over rice.
Servings and timing
This recipe makes about 4 servings. The prep time is just 5 minutes, with a cooking time of approximately 6 hours and 30 minutes on low or 3-4 hours on high. It’s great for setting up in the morning and having dinner ready when I walk in the door.
Variations
I sometimes like to add a bit of smoked paprika or chili powder to the sauce mix for a smoky or spicy kick. Using thighs instead of breasts makes the chicken even juicier and more flavorful. For a creamy twist, stirring in a little sour cream or cream cheese after shredding the chicken gives it a rich texture. I’ve also served this with coleslaw for some crunch or topped it with pickled jalapeños when I want a bit of heat.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer to warm it gently on the stove over low heat or in the microwave, stirring occasionally to keep the chicken moist and coated with sauce. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, I’ve used frozen chicken breasts before. Just add extra cooking time—about an hour or so on low. Make sure the chicken is cooked through before shredding.
Is this recipe gluten-free?
Sweet Baby Ray’s original barbecue sauce is generally gluten-free, but I always double-check the label to be sure. The rest of the ingredients are naturally gluten-free.
Can I make this recipe in an Instant Pot?
Absolutely! I cook it on the poultry setting or manual high pressure for about 15 minutes, then do a quick release and shred the chicken.
How can I make this recipe spicier?
Adding cayenne pepper, hot sauce, or using a spicy barbecue sauce are easy ways I kick up the heat.
Can I use this shredded chicken for meal prep?
Yes, it’s perfect for meal prep! I portion it out into containers with sides like rice or veggies for easy grab-and-go meals.
Conclusion
Sweet Baby Ray’s Crockpot Chicken has become one of my go-to recipes because it’s so simple and reliably delicious. The tender, saucy chicken works in so many dishes, and the minimal prep means I can spend less time cooking and more time enjoying my meal. Whether I’m feeding the family or prepping for the week, this recipe never disappoints.
Recipe:
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Sweet Baby Ray’s Crockpot Chicken
- Total Time: 6 hours 30 minutes (low) or 3 hours 30 minutes (high)
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender and flavorful shredded chicken made easy in the crockpot using Sweet Baby Ray’s barbecue sauce. Perfect for sandwiches, tacos, or served over rice.
Ingredients
4 boneless, skinless chicken breasts
1 cup Sweet Baby Ray’s barbecue sauce
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Instructions
- Place the chicken breasts in the crockpot.
- In a bowl, mix together the barbecue sauce, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the sauce mixture over the chicken in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir to coat it with the sauce.
- Serve warm on buns, tortillas, or over rice.
Notes
Optional: Add smoked paprika or chili powder to the sauce mix for extra smoky or spicy flavor.
Use chicken thighs instead of breasts for juicier meat.
For a creamy texture, stir in sour cream or cream cheese after shredding.
Serve with coleslaw or pickled jalapeños for added crunch or heat.
Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months.
Reheat gently on stove or microwave, stirring occasionally.
Frozen chicken breasts can be used but require additional cooking time.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot / Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 250 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg
