CrockPot BBQ Pulled Chicken

4 lbs. boneless skinless chicken breasts (I probably used 2 lbs. and that was PLENTY)
¾ cup water
3 tablespoons Worcestershire Sauce
3 tablespoons Vinegar (any type)
1 teaspoon Cumin
28 ounces (3 ½ cups) barbeque sauce


Place chicken, water, Worcestershire sauce, vinegar & cumin in Crock Pot.
Cook on LOW for 6 hours.
Drain juices.
Shred chicken using 2 forks to pull meat apart.
Pour in BBQ sauce, stir.
Cook on LOW for 1 hour.
Serve on Buns – YUMMY!

(You can also substitute the chicken with pork or beef)
 
-via former mlob blog