Step 1

Place chicken breasts in a 3-qt slow-cooker. Pour 2 cups barbecue sauce over top. Cover and cook on low 4-6 hours or until chicken registers 165F.

Step 2

Transfer hot chicken to a large cutting board. Using two forks, shred chicken. Transfer shredded chicken back to slow-cooker and if desired, pour an additional 1/2 cup barbecue sauce over top. Cover and continue cooking chicken on low 1 hour to let the flavors meld together.

Step 3

Serve pulled chicken in warmed and split buns.