I am a sucker for a good slow cooker dinner, and then throw in some BBQ sauce and you definitely have a winner. I took inspiration from this recipe, and then modified it to what I had on hand.
The key for slow cooker pulled chicken is to let it sit in that sauce. The longer it sits, the more it soaks it up and the more tender it becomes. For my sauce I used a hefty amount of Sweet Baby Rays (enough to cover the 2 chicken breasts in the slow cooker), garlic powder, red chili flakes, brown sugar and a splash of balsamic vinegar. It had the perfect balance of tart and sweet I was looking for. I cooked it on low for four hours, took the chicken out and shredded it and then let it sit in the sauce for another half hour.
Next time I’ll probably experiment with another sauce, something Asian or Korean inspired to give the chicken a whole new flavor profile.