Easy Crockpot Shredded BBQ Chicken

I made this for dinner last night with Mac and cheese, acorn squash, and salads. I eat mine plain. Jared puts his on bread. I made it in hopes that the leftovers would be a good lunch meat for Jared. I hate paying $6 or $7 for lunchmeat at the deli. It is pretty much amazing, as all ATK recipes.  

Okay, some notes about the recipe:

1. The original recipe calls for a mixture of boneless, skinless thighs and breasts. I bought a bunch of chicken breast with skin and bones on super clearance at the grocery store. That is what I used and it turned out delicious. I just fished them out at the end and pulled off the skin and the bones. It was slightly more work, but I believe the skin and bones gave the breast meat more flavor. All that to say, use whatever you have. 

2. I made a double batch and frozen some of it for later after the baby is born. I fit 6 breasts in my crockpot (I think it is a 6 quart). I give you the recipe for a single recipe. 

3. I didn't have enough bbq sauce for a double batch, but I still think it is delicious. 

Shredded BBQ Chicken

2 tsp chili powder

1 tsp paprika

1/4 tsp cayenne pepper 

3 pounds chicken

1-1/2 c bbq sauce 

1. Put chicken in bottom of crockpot. Sprinkle on spices. Pour on 1/2 to 3/4 cup of BBQ sauce. I used a bit of water too because I was trying to get all te BBQ sauce out of the jar. 

2. Cook for 4-6 hours on low. 

3. Take chicken out and shredded with a fork. Strain juice in bottom of crockpot. Mix 1 cup juice with remaining BBQ sauce and chicken.