If you’re looking for a delicious and easy Crockpot chicken recipe that will make your family happy, look no further than this sweet baby ray’s crockpot chicken. This dish is perfect for a quick and easy meal, and it’s sure to be a hit with everyone in your home. Ingredients: 1 pound boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil, divided 3 cups water, divided 2 cups white wine or dry red wine 3/4 cup sugar 3 tablespoons cornstarch or arrowroot powder 1/4 cup milk (or more as needed) Instructions:
- Preheat the Crockpot on low heat. Add 1 tablespoon of oil to the Crockpot and cook the chicken until browned on both sides, about 8 minutes per side. Remove from the Crockpot and set aside on a plate. 2. In another bowl, whisk together 1 cup of water, 1 cup white wine or dry red wine, 3/4 cup sugar, 3 tablespoons cornstarch or arrowroot powder, 1/4 cup milk (or more as needed), 2 teaspoons garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Pour this mixture into the crockpot and stir to combine well. 3. Place the cooked chicken in the crockpot with enough of the remaining oil to cover evenly; return to low heat and cook until cooked through (about 30 minutes). Serve hot with your favorite dipping sauce!
I love to have Sweet Baby Ray chicken on hand to prepare pulled chicken sandwiches, barbecue chicken quesadillas, barbecue chicken taquitos, or serve the whole barbecue chicken breast with white rice and steamed veggies. Crockpot chicken recipes are so easy to make, I usually double it and freeze it in separate containers to have on hand. Whenever I don’t feel in the mood to cook, I grab one or two, and the most difficult part of the meal is done. “The full recipe with ingredients can be found in the recipe card below.”
How To Make Sweet Baby Ray’s Chicken?
What To Serve with Baby Ray’s Chicken?
You can go as fancy or as simple as you want. Sometimes I serve the whole barbecue chicken breast with white rice and steamed veggies, and other times I like to make pulled barbecue chicken sandwiches and serve them with coleslaw. You can also make chicken quesadillas by adding shredded mozzarella cheese and barbecue chicken to a flour tortilla and heating them in a pan until the tortilla is browned and the cheese is melted. Barbecue chicken taquitos are also a great way to eat Baby Ray’s Chicken. Just add a little shredded chicken to flour tortillas, roll them up and pan-fry them in vegetable oil until they are brown and crunchy.
Store and Reheat Baby Ray’s Chicken
Store the chicken in an airtight container, and it will keep for up to 4 days in the fridge or up to 4 months in the freezer. To reheat, place the chicken inside the microwave oven and heat on high for 2 minutes if refrigerated, 5 if frozen, or until it is heated through. Remember to pause the mid microwave heating and check on it. You might need to move it around or give it a mix if it is shredded.
