• 4 boneless, skinless chicken breasts
• 1 bottle (18 ounces) Sweet Baby Ray’s barbecue sauce
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Chopped fresh parsley for garnish (optional)


1. Season the chicken breasts with salt and pepper to taste.
2. In a mixing bowl, combine Sweet Baby Ray’s barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. Mix until well combined.
3. Place the chicken breasts in the slow cooker and pour the barbecue sauce mixture over them, making sure they are evenly coated.
4. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
5. Once cooked, shred the chicken using two forks and mix it well with the sauce in the slow cooker.
6. Serve the Sweet Baby Ray’s crockpot chicken hot, garnished with sesame seeds and chopped fresh parsley if desired.

• You can use bone-in chicken thighs or drumsticks instead of chicken breasts if preferred.
• This shredded barbecue chicken is perfect for sandwiches, wraps, tacos, or served over rice or salad.

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *