Prep your slow cooker as desired. Then place the chicken breasts into the slow cooker.
Add the barbecue sauce and seasonings to the slow cooker.
Cover your slow cooker, set the temperature on low, and cook for six to eight hours (or high for three to four hours).
Check on the chicken and stir it periodically while it is slow cooking. If the sauce seems thin, you can remove the chicken during the last 30 minutes of cooking and set it aside. Then in a small bowl, whisk the cold water and cornstarch together and add it to the sauce in the slow cooker, stirring thoroughly.
Your chicken is done slow cooking when it is 'pull-apart tender' and reaches an internal temperature of at least 165℉. When your chicken has finished cooking, carefully use two forks to shred it. You can transfer the chicken to a work area, such as a cutting board, to do this and then return it to the slow cooker.
Stir the chicken and sauce in the slow cooker so that the chicken is well covered with the sauce. Then serve as desired.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!