Place the boneless skinless chicken breasts into the bottom of your Crockpot, ensuring they are evenly spaced out.
In a medium bowl, combine the BBQ sauce, Worcestershire sauce, brown sugar, chili powder, onion powder, and garlic powder. Stir well until thoroughly mixed.
Pour the sauce mixture over the chicken breasts in the Crockpot, ensuring they are fully coated.
Cover the Crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
Once cooking time is up, remove the chicken from the Crockpot and shred it using two forks.
Return the shredded chicken to the Crockpot and mix it with the remaining sauce. Let it sit for an additional 10-15 minutes on warm setting to absorb more flavor.
Serve the BBQ chicken on buns, topped with coleslaw, or over a bed of rice.
