Easy to make with just bbq sauce, brown sugar, vinegar, and spices, slow cooker BBQ pulled chicken is a family favorite for summer dinners on the deck or melt in your mouth pulled chicken sandwiches any time of year!
Place chicken breasts in the Crock-Pot. Turn heat to low.
In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
Cover and cook on low for 6-7 hours, or high for 3-4.
When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.
Serve on buttered and toasted hamburger buns.
Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot