BBQ Shredded Chicken

Slow-cooker recipe:

6 boneless skinless chicken breasts (or, as many as you'd like)
Cattlemen's BBQ Sauce (Kansas City Classic)

*Line crockpot with "Reynold's slow-cooker liners" for an easier clean-up.

Pour a little sauce in the bottom of the pot, add chicken breasts one at a time and cover them with a layer or sauce. I use a whole (18 oz.) bottle of sauce when I make this. Cook on low for 8-10 hours. Or, on high for 4-6 hours. Begin cutting breasts into smaller pieces and shredding when they are fully cooked. Continue cooking for another hour to saturate the chicken with the sauce.

*I usually thaw frozen, skinless chicken breasts but you could just throw in the frozen breasts if you are feeling lazy. It just takes a little longer.

Serve with rolls, rice, corn...simple Summer western dinner. Super easy!