12ouncesof your favorite barbecue sauce(I use Sweet Baby Ray's Barbecue Sauce)
1/2cuplow-sodium chicken broth
2tablespoonsWorcestershire sauce
1/4cuplight brown sugar
1teaspoondried herbs(I use a mix of oregano and thyme)
1 teaspoongarlic powder
1/2teaspoonpaprika
salt and pepper,to taste (optional)
Instructions
Add chicken breasts to the insert of your slow cooker.
In a mixing bowl, whisk together the barbecue sauce, chicken broth, and worcestershire sauce.
Whisk in the brown sugar, dried herbs, garlic powder, and paprika until thoroughly incorporated.
Add barbecue sauce mixture to the chicken; turn to coat.
Cover and cook on LOW for 4 to 5 hours, or until chicken is cooked through. Check for doneness with an instant read thermometer; chicken is cooked through when internal temperature registers at 165˚F.
Remove chicken from slow cooker; transfer chicken to a cutting board and shred it.
Return shredded chicken to the slow cooker and stir around to coat. Taste for salt and/or pepper, and adjust accordingly.
Serve over salads, on buns, sandwich bread, lettuce leaves, or however you'd like!