Sweet Baby Rays Crockpot Chicken (Printable Version)
Tender slow-cooked chicken in sweet barbecue sauce
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 2 pounds)
→ Sauce
02 - 1 1/2 cups Sweet Baby Ray's Barbecue Sauce
03 - 1/4 cup honey
04 - 2 tablespoons Worcestershire sauce
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
11 - Fresh chopped parsley or chives
# Directions:
01 - Place chicken breasts in a single layer at the bottom of the slow cooker.
02 - In a medium bowl, whisk together the barbecue sauce, honey, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
03 - Pour the sauce evenly over the chicken breasts, ensuring all pieces are thoroughly coated.
04 - Cover and cook on LOW for 4-6 hours, or until chicken reaches an internal temperature of 165°F and is very tender.
05 - For shredded chicken, use two forks to shred the chicken directly in the slow cooker, then stir to coat with sauce.
06 - Serve hot, garnished with fresh parsley or chives if desired.
# Expert Advice:
01 -
- The chicken becomes impossibly tender, practically falling apart when you look at it wrong
- That homemade sauce mixture is miles better than just dumping in bottled BBQ alone
- You can prep it in literally ten minutes and walk away until dinner
02 -
- Don't be tempted to crank the heat to high to speed things up, the low and slow method is what makes it meltingly tender
- The sauce might look thin at first but it thickens up beautifully as it cooks down with the chicken juices
03 -
- Pat your chicken dry before adding it to help the sauce stick better
- Resist the urge to lift the lid too often, every peek lets precious heat escape