Ingredients

• 2 Teaspoon Chili Powder
• 1 Teaspoon Sweet Paprika
• ¼ Teaspoon Cayenne Pepper
• ½ Cup Dry Red Wine or Pomegranate Juice
• ½ Teaspoon Salt
• ¼ Teaspoon Pepper
• 1½ Pounds Boneless Skinless Chicken Thighs, Trimmed
• 1½ Pounds Boneless Skinless Chicken Breasts, Trimmed
• 1½ Cups Barbecue Sauce

Directions

1. Mix chili powder, paprika, cayenne, ½ tsp salt, and ¼ tsp pepper together, then rub mixture evenly over chicken; transfer to slow cooker.
2. Pour ½ cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low in the crockpot.
3. Transfer chicken to large bowl, let cool slightly, then shred into bite size pieces; cover to keep warm.
4. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
5. Heat remaining cup barbecue sauce until hot.
6. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist.