Ah yes 😍 Sweet Baby Ray’s Crockpot Chicken—super simple, sticky, sweet, and tangy. Perfect for set-it-and-forget-it dinners. Here’s a copycat recipe that nails the flavor:
Sweet Baby Ray’s Crockpot Chicken
Ingredients (Serves 4–6)
- 2–3 lbs boneless, skinless chicken breasts or thighs
- Salt & pepper, to taste
- 1 cup Sweet Baby Ray’s BBQ sauce
- 1/2 cup honey (optional, for extra sweetness)
- 1/4 cup water or chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: 1/2 teaspoon smoked paprika or chili powder for a smoky kick
Instructions
- Prep the chicken
- Season chicken lightly with salt, pepper, garlic powder, and onion powder.
- Place in the slow cooker.
- Add sauce
- Mix BBQ sauce, honey, and water (or broth) in a bowl. Pour over the chicken.
- Cook
- Cover and cook on low 4–6 hours or high 2–3 hours, until chicken is tender and fully cooked (165°F / 74°C internal temp).
- Shred (optional)
- For shredded BBQ chicken, remove from slow cooker and shred with forks. Return to sauce and stir to coat.
- Serve
- Serve over rice, in sandwiches, or with baked potatoes and veggies. Drizzle extra sauce on top.
🔥 Tips & Variations
- Add sliced onions or bell peppers for extra flavor.
- For a sticky glaze, remove chicken at the end and broil 3–5 minutes after brushing with sauce.
- Use chicken thighs for juicier, more flavorful results.
- Make a meal prep version: store in containers for up to 4 days or freeze for later.
If you want, I can give a one-pan oven version that mimics the crockpot but with a slightly caramelized BBQ crust—perfect if you don’t have a slow cooker.
Do you want me to give that version?
