A simple recipe for slow cooked shredded chicken with a Carolina-style tangy bbq sauce.
Mix everything together in a bowl or crockpot before adding the chicken. Flip the chicken a few times to fully coat both sides.
Cover and cook on low for 1.5-2.5 hours or until the chicken reaches an internal temp of 165F. Be careful not to overcook or the chicken will be difficult to shred and rubbery. (You can cook on high, but the longer cook time will produce more flavorful chicken.)
After the chicken is cooked, shred it with two forks or use a stand mixer with a flat beater attachment. (You can also chop the cooked chicken with a knife.)
Set the crockpot to its keep warm function and add the chicken back to the crockpot. Let the chicken rest in the juices for an additional hour.
Remove the chicken and add the sauce to a small sauce pan over medium-high heat. Cook until the sauce thickens, about 4-5 minutes. (If you're using an Instant Pot, use the sauté function.)
Pour the sauce over the chicken, stir, and enjoy!