01 -
If making homemade BBQ sauce, prepare it before starting the chicken (takes approximately 15 minutes).
02 -
Lightly coat a 5-quart or larger slow cooker with nonstick spray. Place chicken breasts in a single layer on the bottom of the slow cooker. Pour BBQ sauce over chicken, ensuring even coverage. Reserve any additional homemade sauce for serving.
03 -
Cover and cook until chicken reaches an internal temperature of 165°F: 1½ to 2½ hours on high setting or 4 to 5 hours on low setting.
04 -
Remove chicken to a cutting board and shred with two forks, either on the board or directly in the slow cooker.
05 -
Add the cornstarch slurry to the remaining sauce in the slow cooker. Whisk to combine, cover, and set to high. Cook, stirring occasionally, until sauce thickens, about 30 minutes.
06 -
Return shredded chicken to the slow cooker and toss to coat thoroughly with the thickened sauce. Serve warm on buns for sandwiches, inside quesadillas, or on top of baked sweet potatoes with a sprinkle of green onion.