Sweet Baby Ray’s Crockpot Chicken
On the first crisp evening of fall, I tucked a pan of roasted apples into the oven and set my slow cooker humming with Sweet Baby Ray’s Crockpot Chicken — the house filled with the warm scent of barbecue and cinnamon-spiced baking, and suddenly dinner felt like a cozy seasonal hug.
Introduction
This Sweet Baby Ray’s Crockpot Chicken is a reader favorite because it’s simple, saucy, and gets better the longer it simmers — perfect for busy bakers who love to pair their savory weeknight meals with autumnal desserts. If you enjoy a saucy, fork-tender slow-cooker dinner that lets you focus on baking pies or pumpkin bread, this recipe will become a go-to. For another crowd-pleasing slow-cooker BBQ option, try this saucy slow-cooker BBQ chicken for more inspiration.
Ingredients
- 3 pounds halal boneless, skinless chicken breasts or thighs
- 1 1/2 cups Sweet Baby Ray’s original-style barbecue sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup apple cider (adds fall warmth)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Optional: 1 tablespoon apple cider vinegar for brightness
Step-by-step instructions
- Prep the chicken: Pat the halal chicken dry with paper towels. Season lightly with salt, smoked paprika, garlic powder, onion powder, and black pepper.
- Sear for depth (optional but recommended): Heat olive oil in a skillet over medium-high heat. Sear each piece for 1–2 minutes per side until lightly browned. This step gives your Sweet Baby Ray’s Crockpot Chicken extra caramelized flavor.
- Build the sauce: In a bowl, whisk together the Sweet Baby Ray’s barbecue sauce, chicken broth, apple cider, brown sugar, and apple cider vinegar if using.
- Layer in the crockpot: Place sliced onion and minced garlic at the bottom of the slow cooker. Add the chicken on top and pour the sauce evenly over everything.
- Cook low and slow: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. Chicken is done when it reaches an internal temperature of 165°F and shreds easily with two forks.
- Shred and finish: Remove the chicken and shred with forks. Return shredded chicken to the crockpot and stir to coat with sauce. Let it cook uncovered for 15–20 minutes to thicken the sauce slightly.
- Serve warm: Spoon over roasted root vegetables, warm rolls, or a bed of buttery mashed sweet potatoes for a seasonal pairing. For a comfort-food combo, serve alongside my favorite crockpot corn chowder recipe for a hearty fall meal: crockpot chicken corn chowder.
Tips for success
- Use halal chicken labeled as such to ensure your ingredients meet dietary preferences.
- For more concentrated flavor, sear the chicken before slow cooking to develop caramelization.
- Don’t lift the lid during cooking; every peek adds extra time to the low-and-slow process.
- If your sauce is too thin at the end, stir in a tablespoon of cornstarch mixed with cold water and cook uncovered for 15 minutes.
- Make extra for sandwiches — the leftovers make phenomenal sliders or melted cheese melts. For a creamy twist the next day, try tossing leftovers into a tortellini dish inspired by this crockpot chicken tortellini recipe.
Possible variations
- Gluten-free: Use a certified gluten-free barbecue sauce and check any labels for hidden gluten ingredients. Serve over gluten-free rolls or rice.
- Extra smoky: Add a chipotle pepper in adobo (finely chopped) or a teaspoon of liquid smoke to deepen the profile.
- Streusel-inspired topping (seasonal treat fusion): For a playful sweet-and-savory twist, top open-faced sandwiches of this chicken with a light pecan-streusel made from chopped pecans, oats, brown sugar, and a touch of melted butter, then broil briefly to marry textures.
- Vegetarian option: Swap shredded halal chicken for shredded jackfruit and increase cooking time to allow the jackfruit to absorb the Sweet Baby Ray’s sauce flavors.
Storage recommendations
- Refrigerate: Store cooled leftovers in airtight containers for 3–4 days.
- Freeze: Place shredded chicken and sauce in freezer-safe bags, removing excess air; freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently: Warm on low in the slow cooker or gently on the stove with a splash of broth to return moisture. Avoid boiling to keep the texture tender.
Conclusion
Sweet Baby Ray’s Crockpot Chicken is a comforting, easy meal that pairs wonderfully with seasonal baking projects and keeps your kitchen smelling like autumn. For another take on this classic flavor and a full printable recipe, see this trusted source: Sweet Baby Ray’s Crockpot Chicken – In the Kitchen with Momma Mel.
FAQs
Q: How long can I leave Sweet Baby Ray’s Crockpot Chicken in the slow cooker?
A: Cook times are generally 6–7 hours on LOW or 3–4 hours on HIGH. For food safety, don’t leave it unattended longer than 8–10 hours; shredding and refrigerating after the recommended time preserves quality.
Q: Can I use frozen chicken?
A: It’s best to use thawed chicken for even cooking. Frozen chicken can increase cook time and may stay in the temperature danger zone too long; thaw overnight in the fridge first.
Q: What side dishes go well with this crockpot chicken?
A: Classic sides include coleslaw, roasted fall vegetables, mashed sweet potatoes, or warm rolls. The saucy chicken also shines on sandwiches or served over creamy polenta.
Q: Can I make this recipe spicier or milder?
A: Yes — add chipotle or cayenne for heat, or use a milder barbecue sauce to keep it gentle. Adjust brown sugar and apple cider to balance heat with sweetness.
Sweet Baby Ray’s Crockpot Chicken
- Total Time: 375 minutes
- Yield: 4 servings
- Diet: Gluten-free, Dairy-free
Description
A comforting slow-cooked chicken dish infused with Sweet Baby Ray’s barbecue sauce and warm autumn spices.
Ingredients
- 3 pounds halal boneless, skinless chicken breasts or thighs
- 1 1/2 cups Sweet Baby Ray’s original-style barbecue sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup apple cider
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Optional: 1 tablespoon apple cider vinegar
Instructions
- Pat the halal chicken dry with paper towels and season lightly with salt, smoked paprika, garlic powder, onion powder, and black pepper.
- Heat olive oil in a skillet over medium-high heat and sear each piece for 1–2 minutes per side until lightly browned.
- In a bowl, whisk together the Sweet Baby Ray’s barbecue sauce, chicken broth, apple cider, brown sugar, and apple cider vinegar if using.
- Place sliced onion and minced garlic at the bottom of the slow cooker. Add the chicken on top and pour the sauce evenly over everything.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until chicken reaches an internal temperature of 165°F.
- Remove the chicken and shred with forks. Return to the crockpot and stir to coat with sauce. Cook uncovered for 15–20 minutes to thicken the sauce slightly.
- Serve warm over roasted root vegetables, warm rolls, or butter mashed sweet potatoes.
Notes
Use halal chicken for dietary preferences; searing enhances flavor depth. Avoid lifting the lid during cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American