Start by patting the boneless, skinless chicken breasts dry with paper towels. Season both sides generously with garlic powder, salt, and pepper.

In a medium-sized bowl, whisk together the Sweet Baby Ray’s BBQ sauce, brown sugar, apple cider vinegar, and olive oil until smooth and glossy.

Place the seasoned chicken breasts at the bottom of the crockpot, ensuring they’re spaced apart.

Pour the prepared BBQ sauce mixture over the chicken, ensuring all pieces are evenly coated.

Cover the crockpot and set it to cook on Low for 4–6 hours or on High for 2–3 hours.

Once cooked, remove the lid and use two forks to shred the chicken directly in the crockpot, mixing it back into the BBQ sauce.

Serve the warm, shredded chicken over rice, in toasted brioche buns, or alongside coleslaw.