Sweet Baby Ray's Crockpot Chicken
Ingredients:
4 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 ½ cups Sweet Baby Ray’s BBQ Sauce (or your favorite flavor)
1 tablespoon Worcestershire sauce (optional for extra depth of flavor)
1 tablespoon apple cider vinegar or lemon juice (to balance the sweetness)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Optional garnish: chopped green onions, fresh parsley, or extra BBQ sauce for serving
Instructions:
Prepare the chicken: Place the chicken breasts (or thighs) in the bottom of your Crockpot.
Make the sauce: In a small bowl, combine Sweet Baby Ray's BBQ sauce, Worcestershire sauce (if using), apple cider vinegar or lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Pour the sauce over the chicken: Pour the BBQ sauce mixture evenly over the chicken, making sure the chicken is well coated.
Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and shreds easily with a fork.
Shred the chicken: Once the chicken is done, use two forks to shred it right in the Crockpot, mixing it well with the sauce.
Serve: Serve the shredded BBQ chicken on buns for sandwiches, or over rice, in tacos, or with a side of coleslaw. You can drizzle extra BBQ sauce on top if you want!
Serving Suggestions:
BBQ Chicken Sandwiches: Pile the shredded chicken onto toasted buns, add some coleslaw, and you’ve got a classic BBQ sandwich.
Tacos: Serve the shredded chicken in soft tortillas with shredded cheese, lettuce, tomatoes, and a drizzle of ranch dressing or extra BBQ sauce.
Rice or Mashed Potatoes: Serve the BBQ chicken over a bed of fluffy rice or mashed potatoes for a comforting meal.
Salad: For a lighter option, toss the shredded chicken on top of a salad with corn, black beans, avocado, and a drizzle of ranch or BBQ sauce.