2 pounds boneless, skinless chicken breasts

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

½ cup sliced jalapeños (optional for extra heat)

4 sandwich rolls or buns

Coleslaw, for serving (optional)

Additional BBQ sauce, for drizzling

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Step 1: Prepare the Slow Cooker – Place the boneless chicken breasts in the slow cooker.
Step 2: Mix Spices – In a small bowl, combine chili powder, paprika, garlic powder, onion powder, black pepper, and salt. Sprinkle the spice mixture over the chicken, ensuring it is evenly coated.
Step 3: Add BBQ Sauce – Pour 1 cup of BBQ sauce over the chicken, ensuring all pieces are covered. For extra heat, mix in sliced jalapeños at this stage.
Step 4: Cover and Cook – Secure the lid on the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
Step 5: Shred the Chicken – Once cooked, remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
Step 6: Mix with Sauce – Return the shredded chicken to the slow cooker and stir to coat in the remaining sauce. Let it heat through for an additional 10-15 minutes.
Step 7: Prepare the Rolls – While the chicken is heating through, lightly toast sandwich rolls or buns.
Step 8: Assemble the Sandwich – Divide the chicken mixture among the sandwich rolls. Top with coleslaw if desired for extra crunch.
Step 9: Serve – Drizzle with extra BBQ sauce and serve immediately while hot.

Adjust the amount of jalapeños to control the spice level.

Use homemade BBQ sauce for an extra burst of flavor, or choose your favorite store-bought sauce.

Coleslaw adds a refreshing crunch that complements the rich, spicy chicken.