BBQ Shredded Chicken in Slow Cooker

3.25 lbs. Chicken Breast (cooked), no skin, roasted
2 tbsp Lemon juice
1.5 tbsp Grapeseed Oil, Nappa Valley Naturals
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Smoked Paprika
0.25-0.5 tsp Pepper, red or cayenne or to taste
2 cups BBQ Sauce, Bull’s Eye, Bold Original
0.25 cup Simply Nature Organic Cane Sugar or light or dark Brown Sugar

Use a slow cooker liner for easy cleanup, but you might want to take the chicken out of the slow cooker to shred and then put it back in the slow cooker and sauce once shredded.

Put BBQ sauce, oil, sugar and seasonings in slow cooker. Stir to thoroughly blend. Place raw chicken breasts in slow cooker on top of sauce. Turn breasts over to coat with sauce. Cook on low 6-7 hours or high 3-4 hours. A half hour before being done. Shred chicken in slow cooker, stir to coat with sauce. Cook or warm for another 30 minutes before serving. You can substitute the lemon juice for apple cider vinegar, other vinegars you might prefer, or lime juice. You can also substitute red pepper flakes for the cayenne pepper.

Serving Size: 8 servings