1-First Step: Gather and measure all ingredients. This takes about 5 minutes. Place the slow cooker insert on a stable surface. If your chicken is frozen, thaw it fully before starting; do not put frozen chicken into the slow cooker.

2-Second Step: Combine sauce ingredients in the slow cooker: pour in 2 cups BBQ sauce, add 1/4 cup packed light or dark brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 to 1/2 teaspoon crushed red pepper. Stir the mixture with a spoon until the sugar dissolves and the spices are distributed.

3-Third Step: Place 3.5 lbs boneless skinless chicken breasts in the sauce. Use the back of a large spoon to nudge each piece so it gets coated in sauce. The goal is full coverage so each piece picks up flavor as it cooks.

4-Fourth Step: Cover the slow cooker and set the cooking temperature. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken is ready when it is easily shredded with two forks. As a practical target, many cooks aim for an internal temperature of 160°F when the meat pulls apart easily for shredding, though 165°F is commonly referenced for finished poultry. Use a meat thermometer if you want to check exact temperatures.

5-Fifth Step: Shred the chicken directly in the slow cooker. Use two forks to pull the meat apart, or remove the breasts to a cutting board to shred and then return to the sauce. Stir well so the shredded chicken absorbs the sauce. The sauce may be a bit watery at first but will thicken as it combines with the meat and rests for a few minutes.

6-Final Step: Serve hot. Spoon the shredded BBQ chicken onto fresh rolls for sandwiches, pile it on rice or quinoa for bowls, or eat it straight from a bowl with a fork. Garnish with sliced green onions, extra BBQ sauce, pickles, or a squeeze of lemon if you like extra brightness.