Stove Top:

1. Take medium/large saucepan and fill 3/4 of the way with water.
2. Bring to a boil.
3. Add chicken to boiling water and reduce temp to bring water to a simmer.
4. Let simmer 15-20 minutes.
5. Carefully remove chicken and ensure center of thickest part of chicken has reached 165 degrees.
6. Place chicken on a plate and shred with two forks. Place in a bowl with BBQ Sauce; stir to combine.

Slow Cooker:

1. Place chicken breasts in crock pot.
2. Pour 1 cup bbq sauce over top.
3. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Once chicken is done cooking, shred with two forks.  The sauce will be thinned out due to the heat, but as it cools and you mix the shredded chicken around it will thicken back up.
5. Add the additional 1/2 cup bbq sauce (or more if you want); stir to combine.

Instant Pot:

1. Add 1 cup of chicken broth (or water) to Instant Pot.
2. Place chicken inside (no need for trivet).
3. Set Instant Pot to “Seal” and cook on High Pressure for 8-10 minutes.
4. Allow Instant Pot to naturally release.
5. Remove chicken and place on a plated; pour out any remaining liquid in the Instant Pot. Shred the chicken with two forks and place back into the Instant Pot.
6. Add BBQ Sauce and stir to combine.

Tacos:

• Load your favorite tortilla up with bbq chicken, fresh cilantro and top with some ranch dressing!