Begin by patting the boneless, skinless chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with garlic powder, salt, and pepper.

In a medium bowl, whisk together Sweet Baby Ray’s BBQ sauce, brown sugar, apple cider vinegar, and olive oil until thoroughly combined.

Place the seasoned chicken breasts in the bottom of the crockpot in a single layer.

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

Cover the crockpot and set to cook on low for 4-6 hours or high for 2-3 hours, until the chicken reaches 165°F.

Once cooked, remove the chicken from the crockpot and shred it using two forks.

Return the shredded chicken to the crockpot and stir it back into the remaining sauce.

Serve the chicken hot over rice or in soft buns, customizing with add-ins as desired.