Sweet Baby Ray’s Crockpot Chicken

Ingredients

• 2 lb boneless skinless chicken breasts (4 large breasts; bring to room temperature before cooking)
• 1.5 cup Sweet Baby Ray’s Original barbecue sauce (Use 1 cup in the sauce mixture and the remaining ½ cup after the covered cooking period)
• 2 tbsp apple cider vinegar
• 0.25 cup light brown sugar (Packed)
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp red pepper flakes
• fresh parsley (Finely chopped, for garnish if desired)

Steps

1. 1

   Add the boneless skinless chicken breasts to a 4- to 5-quart crockpot slow cooker, arranging them in a single layer.

2. 2

   In a small bowl, whisk together 1 cup of the Sweet Baby Ray’s Original barbecue sauce, the apple cider vinegar, packed light brown sugar, garlic powder, onion powder, and red pepper flakes.

3. 3

   Pour the sauce mixture over the chicken in the slow cooker, coating all of the chicken evenly.

4. 4

   Place the lid on the slow cooker. Set it to LOW and cook for 4 to 5 hours, or until the chicken is tender and cooked through to an internal temperature of 165°F.

5. 5

   Remove the slow cooker lid and add the remaining ½ cup of barbecue sauce to the chicken, spreading it over the tops.

6. 6

   With the lid removed, turn the slow cooker to HIGH and cook uncovered for 30 to 45 minutes, or until the sauce has thickened.

7. 7

   Turn off the slow cooker. Remove the chicken and place it on a serving plate. Garnish with finely chopped parsley if desired, and serve.

Notes

The cooked chicken may be served intact or shredded and returned to the crockpot with the sauce and juices for sandwiches. Leftovers can be reheated in a slow cooker on LOW or in the microwave; thaw frozen leftovers overnight in the refrigerator before reheating. The source does not specify an exact slow-cooker temperature beyond LOW and HIGH settings.

Nutrition per serving

• main
• slow-cooked
• crockpot
• barbecue
• chicken
• gluten-free
• high-protein
• make-ahead