Step 1

Place chicken breasts in the Crock-Pot. Turn heat to low.

Step 2

In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider

Step 3

vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground

Step 4

white pepper. Use a whisk to stir and combine.

Step 5

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

Step 6

coat all chicken with barbecue sauce mixture.

Step 7

Cover and cook on low for 6-7 hours, or high for 3-4.

Step 8

When chicken is tender and pulls apart easily with a fork it is ready to be shredded.

Step 9

Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce

Step 10

together until well coated.

Step 11

Serve on buttered and toasted hamburger buns.