⅛teaspoonred pepper flakes(up to 1/4 teaspoon for more spice)
½cupunsweetened pineapple juice
Place chicken breasts in a 3-4 quart slow cooker and season both sides with salt and pepper.
Pour barbecue sauce, brown sugar, Worcestershire sauce, garlic, onion powder and red pepper flakes over chicken breasts.
Whisk together pineapple juice and corn starch. Pour over chicken and give everything a good stir to combine.
Cover and cook on low for 3-4 hours, or on high for 2 hours.
Remove chicken breasts from the slow cooker and shred with two forks or serve whole. You can shred them right in the sauce in the slow cooker, but I find it harder to see what I'm doing. Add the shredded chicken back into the sauce in the slow cooker and stir to coat.
*The nutrition facts are calculated using 2.5 pounds of chicken breasts.