Crock Pot BBQ Chicken
I love crock pot BBQ chicken - it is a go to in this house. A bottle of sweet baby ray's sauce is usually all I need and bam. Serve it over buns with some cheese and a pickle, over baked potatoes, with coleslaw, with a spoon... take your pick!
This recipe adds a few key ingredients that give it an extra special sweetness and touch of smoky flavor which I really, really enjoyed! This is a great crock pot variation for BBQ chicken. I served this at an office Tailgating Party and it was quite a hit!
Crock Pot BBQ Chicken adapted from Sugar Spun Run
5 lbs boneless skinless chicken breast
1 18-oz bottle Sweet Baby Ray's original BBQ sauce
1/4 cup brown sugar packed
2 TBS apple cider vinegar
1 TBS olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
- Lay chicken breasts in the bottom of a crockpot, turn the heat to high.
- Dump all remaining ingredients over breasts, stir gently with a spatula to combine the ingredients and lightly coat the chicken. To get ALL the BBQ sauce out of the bottle, add about 1/4 cup of water into the BBQ bottle, shake really well and pour that in over the top as well (don't waste a drop!)
- Cook about 5 hours on high, check. If shreddable go ahead and use two forks or meat claws to shred meat as best / finely as you can. If the sauce seems pretty wet, leave the lid off and heat to high and allow to continue cooking for another hour or so, checking every 15-20 minutes and giving a stir to ensure it is not sticking / burning.
- When the sauce reduces to desired thickness and meat is sufficiently shredded, turn heat off.
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