Ingredients

3 chicken breasts
1 18 oz Bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
⅓ cup light brown sugar
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
¼ tsp smoked paprika
¼ tsp chipotle chili powder see note
¼ tsp ground white pepper

Directions

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.

Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and
coat all chicken with barbecue sauce mixture.

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.