Crock-Pot Barbecue Pulled Chicken

Ingredients

Serves 4

1 large chicken breast (about 1lb / 453 gr)

1 ½ cups barbecue sauce

1 cup chicken broth

3 fresh jalapenos chopped or 1 teaspoon jalapeno powder (adjust to taste)

2 garlic cloves, minced

½ teaspoon smoked paprika

½ teaspoon dried basil

Salt and pepper to taste

Directions

In a large bowl mix barbecue sauce, chicken broth, jalapenos, garlic, paprika, and basil.

Lightly grease the insert of your slow cooker and place chicken breasts. Pour barbecue sauce mixture over it.

Cook on low for about 4 to 5 hours, until the chicken is cooked through.

Once cooked remove the chicken from the slow cooker, place it on a cutting board, and with two forks shred the chicken. Set aside.

If the sauce is too thin (or if you like a thicker sauce) mix one tablespoon of cornstarch (or arrowroot powder) with two tablespoons of cold water until no lumps remain. Add slurry to the sauce and give a good stir. Cook on high uncovered for about 15 to 20 minutes or until it reaches the desired consistency.

Add shredded chicken and mix well.

Serve!