Posted on 08/29/2016
by Brad Fenson
Melt butter then add onion and garlic and sauté for 5 minutes. Remove from pan, add breasts and lightly brown the meat. Place all in slow cooker, add Worcestershire sauce, chilli powder and chicken broth to cover. Cook on high 6-8 hours until meat is tender. Remove meat from slow cooker, place on a cutting board and shred meat by pulling apart with two forks. You will need to remove liquid from the slow cooker, retaining ¾ cup to pour back into shredded meat. Put shredded meat back in slow cooker and add barbecue sauce (if you want a thicker, richer sauce, add molasses). Stir completely and leave in cooker to stay warm. Serve on a fresh bun with coleslaw or hot peppers.