Slow Cooker BBQ Chicken

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Paprika, Smoked
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  1 tsp Garlic powder
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  0.5 tsp ½ tsp salt ($0.02)
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  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.03)
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  18 oz BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Pat the chicken breasts dry with paper towels and place them on a cutting board.
2. 2In a small bowl, combine the smoked paprika and garlic powder, then sprinkle the seasoning evenly over both sides of the chicken breasts.
3. 3Heat a large skillet over medium-high heat for 1–2 minutes, then add the seasoned chicken breasts and sear for 3–4 minutes per side until golden brown (do not cook through).
4. 4Transfer the seared chicken to a slow cooker, pour the BBQ sauce over the top until the chicken is fully covered, then place the lid on and cook on high for 2.5 hours or on low for 4–5 hours until the internal temperature reaches 165°F and the meat shreds easily.
5. 5Remove the chicken from the slow cooker using tongs and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
6. 6Return the shredded chicken to the slow cooker and stir to coat evenly with the sauce.
7. 7Divide the BBQ chicken and sauce evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating for up to 4 days.