Method

• Prepare the Chicken: Pat 2 pounds (907 g) of thawed chicken breasts dry and season both sides with 1/2 teaspoon (3 g) salt and 1/4 teaspoon (0.6 g) black pepper. Arrange the chicken in an even layer in the bottom of a 5- to 6-quart (4.7- to 5.7-liter) slow cooker. Keep the pieces as evenly spaced as possible so heat can circulate around them during cooking. This preparation takes approximately 3 minutes.
• Mix the Barbecue Sauce: In a medium mixing bowl, combine 1 1/2 cups (360 ml) barbecue sauce, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (13 g) packed light brown sugar, 1 teaspoon (2 g) smoked paprika, 1 teaspoon (3 g) garlic powder, and 1/2 teaspoon (1.2 g) onion powder. Whisk for approximately 1 to 2 minutes until the sugar is dispersed and the mixture looks smooth and evenly colored.
• Coat the Chicken Evenly: Pour the prepared barbecue sauce over the chicken breasts. Use kitchen tongs to turn each piece until its surface is coated. Spread the chicken into an even layer and spoon any remaining sauce over the top. The chicken does not need to be completely submerged because it will release additional liquid during slow cooking. Complete this step in approximately 2 minutes.
• Cook on Low Heat: Cover the Crockpot with its lid and set it to LOW for approximately 4 to 6 hours, with 5 hours as the planned cooking time. Avoid repeatedly lifting the lid because heat loss can extend the cooking time. Begin checking near the 4-hour mark. Insert an instant-read thermometer into the thickest part of the chicken and confirm it reaches at least 165°F (74°C). The meat should appear opaque throughout and separate easily when gently pulled with a fork.
• Remove the Cooked Chicken: Once the chicken reaches 165°F (74°C), use kitchen tongs to transfer the breasts to a large plate or shallow serving dish. Leave the barbecue cooking liquid in the slow cooker. Allow the chicken to rest for approximately 2 minutes so it is easier to handle. The surface should be moist, and the meat should separate along its natural fibers without firm resistance.
• Shred the Chicken: Use two forks to pull the warm chicken breasts apart into thin, even strands. Work along the direction of the muscle fibers, using short pulling motions to avoid creating excessively long pieces. Continue for approximately 2 to 3 minutes, until no large chunks remain. The chicken should shred easily without appearing dry or rubbery.
• Return Chicken to the Sauce: Transfer the shredded chicken back into the Crockpot and stir thoroughly with a large spoon. Fold the chicken through the cooking liquid until the strands are evenly coated. The sauce should cling to the meat while remaining moist enough to stir easily. If the cooking liquid is unusually thin, leave the lid off on HIGH for approximately 10 to 15 minutes, stirring occasionally, to encourage evaporation and slight thickening.
• Serve the BBQ Pulled Chicken: Switch the slow cooker to WARM for serving, provided the chicken remains at or above 140°F (60°C). Stir once more to distribute the sauce. Spoon the chicken onto sandwich buns, into tacos, over baked potatoes, or alongside rice and vegetables. The finished chicken should be hot, tender, and evenly coated with a glossy barbecue sauce.