1. Start by seasoning your chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. I like to keep it simple—just like my mom’s magic with tomatoes and spices.
2. Optional but recommended: heat olive oil in a skillet over medium-high heat and brown the chicken breasts for 2-3 minutes on each side. This step adds a lovely caramelized flavor, but if you’re pressed for time, you can skip it and go straight to the crockpot.
3. Place the chicken breasts in the bottom of your crockpot in a single layer.
4. In a separate bowl, whisk together the Sweet Baby Rays barbecue sauce, chicken broth, and Worcestershire sauce.
5. Pour the sauce mixture evenly over the chicken in the crockpot.
6. Cover and cook on low for 5-6 hours or on high for 2-3 hours. The chicken should be tender enough to shred easily with two forks.
7. About 30 minutes before serving, if you like a thicker sauce, remove the chicken and set the crockpot to high. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce. Let it cook uncovered for 20-30 minutes until thickened.
8. Return the chicken to the crockpot, coat it with the thickened sauce, and serve.

My personal tip? Whenever I’m juggling dinner with my kids’ homework and bedtime, I set the crockpot on low in the morning. By dinnertime, the house smells amazing, and I haven’t spent a second stirring or babysitting the stove. It’s the kind of win that feels like a small victory on those messy, loud nights.