Crockpot BBQ Chicken is flavor packed, fall apart tender, and melt in your mouth good! Everyone loves this quick and easy to make weeknight dinner recipe!
Add the chicken broth, vinegar, Worcestershire sauce, and liquid smoke to the bottom of a 6 quart or larger slow cooker and whisk to combine.
Lay the chicken breasts out on a large cutting board.
In a medium bowl whisk together the brown sugar, onion powder, garlic powder, smoked paprika, salt, pepper, cumin, and cinnamon.
Season the chicken well, rubbing the seasoning into the meat on all sides.
Place the chicken into the slow cooker. Cook on low for 8 hours until tender.
Shred the chicken and serve in rolls for sandwiches, or tortillas for tacos with your favorite toppings.
Notes
NOTE: Leftovers can be stored in the fridge in an airtight container for up to 5 days. You can freeze this cooked/shredded chicken for up to three months.