Sweet Baby Ray's Crock Pot BBQ Chicken

This recipe popped up on Facebook last week and it was shared by no fewer than four of my friends. And, since we have an Armageddon-ready stock of Sweet Baby Ray's and (obviously) love BBQ, it was our post-yard work Sunday Funday dinner. It was nearly as easy as my three-ingredient pulled pork, and is definitely a keeper.

The chicken wasn't just fork tender, it literally fell apart. I'm thinking I cooked it too long, since the photos that were posted with it previously all showed perfectly intact pieces of chicken. Regardless, it was really tasty. Between the red pepper flakes in the chicken and the chipotle in the Southwest Quinoa Salad we had with it, there was definitely some heat going on...perfect for the start of yet another heat wave, right?!

Ingredients:

• 4 - 6 boneless, skinless chicken breast (I used 4, which were a little less than 2 pounds)
• 1 bottle Sweet Baby Ray's BBQ sauce
• 1/4 C red wine vinegar
• 1/4 C brown sugar
• 1 tsp. red pepper flakes
• 1 tsp. garlic powder

Method:

1. Combine all ingredients except chicken in crock pot.
2. Add chicken, coating with sauce on all sides.
3. Cook on low 4 - 6 hours. (I cooked ours for 5 hours - they probably could have come out after 4)