Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups low-sugar BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 large yellow onion, finely minced
  • 2 cloves garlic, smashed

Instructions:

  1. Place the finely minced onions and smashed garlic at the bottom of the slow cooker to create a flavor-infused base.
  2. Season the chicken breasts with sea salt and black pepper, then nestle them over the onion layer.
  3. In a small bowl, whisk together the low-sugar BBQ sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder. Pour the mixture evenly over the chicken.
  4. Cover and cook on Low for 4 hours until the chicken is opaque and easily shreddable.
  5. Remove the chicken to a cutting board and shred into strands using two forks.
  6. Return the shredded meat to the crockpot, toss to coat in the sauce, and let sit on the 'Warm' setting for 10 minutes to absorb the juices before serving.