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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken that turns boneless skinless thighs into tender shredded meat coated in sticky mahogany BBQ sauce. Made in a slow cooker for easy, hands-off flavor with a quick sauce whisk and shredding finish.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2.5 lb boneless skinless chicken thighs Use fresh or fully thawed.
bbq sauce mixture
  • 1 bottle (18 oz) Sweet Baby Ray's BBQ sauce
  • 0.25 cup brown sugar Adjust sweetness to taste if you prefer less.
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
serving
  • 1 toasted brioche buns For sandwiches.
  • 1 pickles For topping.
  • 1 white rice Optional alternative serving base.

Equipment

  • 1 slow cooker

Method
 

Add chicken and mix sauce
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. Whisk Sweet Baby Ray's BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and smoked paprika in a bowl until smooth.
  3. Pour the sauce over the chicken so the thighs are well coated.
Cook until tender
  1. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is very tender.
Shred and coat
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Return the shredded chicken to the slow cooker and stir into the sauce to coat evenly.
Serve
  1. Serve the shredded chicken on toasted brioche buns with pickles or over white rice.

Notes

Pro tip: for extra saucy texture, stir the shredded chicken back in and let it sit on warm for 10–15 minutes before serving. Refrigerate leftovers in a covered container for up to 4 days; reheat in the microwave or on the stovetop with a splash of water or extra BBQ sauce. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge. For a lighter option, use a reduced-sugar BBQ sauce and keep the brown sugar at 1–2 tablespoons.