Equipment
Ingredients
- ½ teaspoon Salt
- ½ teaspoon Mustard powder
- ½ teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Onion powder
- ½ teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- Pinch Cayenne pepper to taste
- 2 pounds Chicken breast boneless, skinless
- 1 bottle BBQ sauce
- Nonstick cooking spray
Instructions
- In a small bowl, combine the salt, mustard powder, chili powder, cumin, onion powder, black pepper, garlic powder, and paprika. Stir to mix and set aside.
- Spray the slow cooker with nonstick cooking spray. Place the chicken breasts in bowl.
- Cover each chicken breast liberally with the seasoning mix.
- Cook the chicken breasts on low for 6 hours or high for 4 hours. If you’re worried about the chicken breasts drying out while cooking, you can add 1/4-1/2 cup of water to the slow cooker.
- When chicken is cooked through, remove it from the slow cooker and shed it using two forks. If it’s not tender enough, cook it longer.
- Place the chicken back in the slow cooker and pour the BBQ sauce over the shredded chicken. Stir to mix so all of the chicken is well coated with sauce.
- Replace the lid and allow to heat for 10 more minutes before serving.
