Start by placing the chicken breasts at the bottom of your slow cooker. Make sure they are evenly spaced to promote even cooking. You want them to be the base, soaking up all the flavors from the sauces.
Next, pour the entire bottle of BBQ sauce over the chicken. Don’t be shy; let that sauce cover the chicken completely. The sauce is key to keeping the chicken moist and infusing it with that incredible flavor.
Now, drizzle the Worcester sauce over the chicken as well. This adds a nice depth that complements the sweetness of the BBQ sauce.
For a bit of heat, add the Sriracha to the mix. Taste as you go if you’re unsure about the spice level; you can always add more later.
Sprinkle the red pepper flakes on top, if using. This will give your dish a little extra kick and make it even more delicious!
Cover the slow cooker, set it to high, and cook for 3 hours. The chicken will become tender and easily shredded. You’ll know it’s ready when it’s white all the way through.
After 3 hours, it’s time to shred the chicken. Remove it from the cooker using forks and shred it into bite-sized pieces. This is the fun part! Watch how easily it falls apart.
Once shredded, return the chicken to the slow cooker. Let it cook on low for 1 hour more so it can absorb all those tasty juices.
Finally, serve your Shredded BBQ Chicken with rolls, rice, or prepared coleslaw. I love making sliders with this chicken—it’s a hit every time!
