Sweet Baby Ray's Crockpot Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds (4 large) boneless skinless chicken breasts, room temperature
02 -
1½ cups Sweet Baby Ray's Original barbecue sauce, divided
03 -
2 tablespoons apple cider vinegar
04 -
¼ cup packed light brown sugar
05 -
1 teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
¼ teaspoon red pepper flakes
# Instructions:
01 -
Add boneless skinless chicken breasts to a 4-5 quart crockpot slow cooker in a single layer.
02 -
In a small bowl, whisk together 1 cup barbecue sauce, apple cider vinegar, light brown sugar, garlic powder, onion powder and red pepper flakes.
03 -
Pour sauce over chicken breasts in the slow cooker, ensuring all chicken is evenly coated. Cover and cook on LOW for 4-5 hours until chicken reaches internal temperature of 165°F and is tender.
04 -
Remove lid and add remaining ½ cup barbecue sauce, spreading over the top of the chicken.
05 -
With lid removed, turn setting to HIGH and cook uncovered for 30-45 minutes until sauce has thickened.
06 -
Turn off heat, remove chicken and place onto a serving plate. Garnish with finely chopped parsley if desired.
# Notes:
01 -
Use room temperature chicken for more even cooking
02 -
Ensure chicken reaches 165°F internal temperature
03 -
The final 30-45 minute cook without lid helps thicken the sauce