Pots and Pans – Sweet Baby Ray’s Crock pot Chicken

All I can say is, “Yum.” This is an amazing crock pot recipe. So often when I use sauce with chicken the meat turns out surprisingly dry. Perhaps it is the brown sugar that keeps this chicken a bit moister and succulent. I love it. I don’t remember where I found the recipe, somewhere on the Internet, so I don’t know who I should credit.

Sweet Baby Ray’s Chicken

(I always pull off the skin to reduce the fat content and to enable the sauce to sink into the meat. I also soak the chicken in a big bowl of cold salted water for about an hour to pull excess blood out of the bones)

4-6 pieces of chicken (I only use thighs, the meat stays moist)

1 bottle Sweet Baby Ray’s Barbecue Sauce

1/4 Cup Apple Cider Vinegar

1/4 Cup Brown Sugar

1 tsp Red Pepper Flakes

1/2 – 1 tsp Garlic Powder

Mix five sauce ingredients together. Put a thin layer of sauce on bottom of crock pot. Add a layer of chicken, pour on sauce, add final layer of chicken, cover with remainder of sauce. Cook on low for 6-7 hours.

I change-up the recipe a bit so that I can use the big family pack of thighs that are so often on sale. When I do this, I fill the empty bottle up with about 1/3 of a cup of water, shake, and pour into sauce mixture. I bump up the amount of vinegar and brown sugar to 1/3 a cup. Enjoy!

One thought on “Pots and Pans – Sweet Baby Ray’s Crock pot Chicken

  1. Pingback: Crock Pot Recipes

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