Description
Sticky, shreddable barbecue chicken made with Sweet Baby Ray’s BBQ sauce, perfect for busy weeknights and crowd-pleasing meals.
Ingredients
- 6 boneless, skinless chicken breast halves (about 3-3.5 pounds total)
- 1 bottle (18 oz) Sweet Baby Ray’s barbecue sauce
- 1/4 cup apple cider vinegar
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard powder
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder until smooth.
- Season both sides of the chicken breasts with salt and black pepper.
- Place the seasoned chicken breasts in a single layer in the crockpot.
- Pour the prepared barbecue mixture evenly over the chicken, ensuring each breast is well coated.
- Cover and cook on LOW for 4 to 6 hours until the chicken is fork-tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the remaining sauce. Let it sit on warm for 10-15 minutes before serving.
Notes
For variety, this chicken can be used in pulled BBQ sandwiches, tacos, or over baked potatoes. Ensure even cooking by selecting chicken breasts of similar size.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American