Hey there! So, let me tell you about this dish that’s become a staple in our home. Sweet Baby Rays Crockpot Chicken is like my secret weapon on busy weekdays or lazy Sundays when all I want is to curl up with a book. I still remember the first time I made it; the kitchen smelled so good the kids wandered in asking what magic I was brewing. And the best part? It’s as easy as pie (actually, easier than pie—pie’s a whole other story).
Why You’ll Love This Recipe
Honestly, I make this when I’m just not in the mood to fuss over dinner. My family goes absolutely bonkers for it because it’s super tender and flavorful (thanks, barbecue sauce!). It’s the kind of dish where you put in minimal effort and get maximum flavor in return. Plus, there’s something deeply satisfying about knowing dinner’s cooking away while you’re off doing whatever else. Also, who doesn’t love Sweet Baby Rays?
Ingredients
- 4 boneless chicken breasts (or thighs if you’re feeling rebellious)
- 2 cups Sweet Baby Rays Barbecue Sauce (sometimes I sneak in half a cup of honey for extra sweetness)
- 1/4 cup Italian dressing (or whatever’s in the fridge)
- 1/4 cup brown sugar (my grandma swears by dark brown, but light works too)
- 2 tablespoons Worcestershire sauce
Directions
- Place the chicken in your trusty crockpot. I usually just toss it in there, but you can arrange them neatly if it makes you happy!
- In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce. Pour it over the chicken. (This is where I usually sneak a taste—so good!)
- Set the crockpot to low and forget about it for 6-8 hours. And don’t worry if it looks a bit weird at first—it’s all part of the process.
- Once done, the chicken should be fork-tender. Shred it up with two forks right in the pot for easy shredding.
Notes
I’ve found that letting it cook on low brings out the best flavor. Oh! And don’t skimp on the barbecue sauce—the more, the merrier.
Variations
I’ve tried adding pineapple chunks once—it was an interesting (though not entirely successful) twist. Sometimes, I’ll even throw in some bell peppers for a bit of color. Experiment and see what you like!
Equipment
You really need a crockpot for this, but in a pinch, you could try a big pot on a low stove. Just be ready to babysit it a bit.
Storage Information
Store leftovers in an airtight container in the fridge. They say it lasts 3 days, but honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love it over a bed of rice or in sandwiches. Sometimes, I just eat it with a fork right out of the crockpot—don’t judge!
Pro Tips
I once rushed through the shredding step and regretted it because the chunks were too big. Take your time; it’s worth it.
FAQ
Can I use frozen chicken? Actually, yes! Just add an extra hour or two of cooking time.
What if I don’t have Worcestershire sauce? Don’t sweat it—soy sauce can do in a pinch, though the flavor will be a tad different.
Do I have to shred the chicken? Nope! You can keep them whole if that’s your jam—just as tasty.