Step 1

If you are making your own, prepare a Homemade BBQ Sauce.

Step 2

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Arrange the chicken in a single layer on the bottom of the slow cooker. Top with sauce, spooning the sauce all over the top. If you made a batch of the Homemade BBQ Sauce, reserve the rest for serving.

Step 3

Cover the slow cooker, and cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken to a cutting board and shred with two forks, either on a cutting board or directly in the slow cooker.

Step 4

Thicken the sauce in the slow cooker. Add the slurry to the slow cooker with the remaining sauce. Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 30 minutes (see the note section below for a quicker stovetop method to thicken the sauce).

Step 5

Return the shredded chicken to the slow cooker and toss to coat. Serve chicken warm on buns for sandwiches, inside quesadillas, or (our favorite) on top of a baked sweet potato with a sprinkle of green onion. Add additional BBQ sauce as desired.