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Place the three chicken breasts in your slow cooker. Don’t worry if they are still frozen! Just put them in there. Add a hearty pinch of salt, a sprinkle of pepper, and a teaspoon of garlic powder.
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Next dump in your can of Dr Pepper.
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Put the lid on your slow cooker, and set it to low for 8 hours or high for 4 hours. If your chicken is still frozen, I recommend low and slow.
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When there is 30 minutes left on your cook time, remove as much of the liquid as you can from your slow cooker, and put it in a separate dish. Shred the chicken with 2 forks. This will be super easy since you cooked the chicken in your slow cooker. Sometimes, I just push it around with a wooden spoon, and it shreds itself that quickly!
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Dump in your barbecue sauce. My family’s favorite store bought sauce is the Kraft Slow-Simmered Original BBQ Sauce. Its a nice balance of sweet and spice, and even the children love it. Rinse your barbecue sauce bottle out with up to a 1/4 cup of the reserved cooking liquid. Stir it all together, and put your slow cooker on high for the final 30 minutes.
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You can serve your Dr Pepper BBQ Chicken on a bun with cole slaw and pickles, or just on your plate with beans and cornbread (or your favorite sides).