| | Directions | | Place chicken, water, Worcestershire sauce, vinegar and cumin in slow cooker set on low. Cook for 6 hours. Drain juices. Shred chicken right in slow cooker, using 2 forks to pull it apart. Pour in barbecue sauce, stir to combine. Cook on low for an additional hour. Serve on buns with coleslaw. |
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| Ingredients | | - |  | 4 pounds chicken breasts, skinless and boneless |
| - | | 3/4 cup water |
| - | | 3 tablespoons Worcestershire sauce |
| - | | 3 tablespoons vinegar (any type) |
| - | | 1 teaspoon cumin |
| - | | 1 bottled barbecue sauce (28 ounce ) |
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