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