Rinse and pat dry the chicken breast. Mix the chicken broth and ½ cup of Honey Barbecue sauce together. Pour in the slow cooker. Then place the chicken breast in the slow cooker. Flip chicken breast multiple times to coat the tops of the breast.
Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low.
Remove chicken breast from the slow cooker. Pull each chicken breast using two forks. Pour the remaining 1-½ cups on the pulled chicken and mix well.
Reducing Serving Size - Trust me you will not have any problem eating all of this shredded barbecue chicken. If course you can always reduce the amount of chicken breast used. I wouldn't suggest reducing the liquid portion just maybe the finally barbecue sauce.
Barbecue Sauce - Any brand barbecue sauce will do. It's all up to preference.
Chicken - I use chicken breast for this recipe but you can easily use boneless skinless chicken thighs.
Freezing Leftovers - You can freeze any barbecue shredded chicken you have leftover. Cool to room temperature then place in a labeled freezer bag. Freeze for up to 3 months or until ready to enjoy.
BBQ Pulled Chicken Sandwiches - Toast hamburger buns, place half cup of pulled chicken on each bun and a quarter cup of coleslaw, top with bun and enjoy.
Keeping Warm - Pulled chicken can rest in slow cooker for up to 3 hours on "warm" for serving. Use a meat thermometer to keep an eye on the temperature in the slow cooker. Food should never sit for more then 3 hours and needs to stay at - at least 140 degrees Fahrenheit.
Calories - Calories calculated are a rough estimation. Calories per serving could vary depending on the type of barbecue sauce used.