Place the chicken breasts in the crockpot, arranging them in a single layer if possible.

In a medium mixing bowl, combine the barbecue sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until well blended.

Pour the barbecue sauce mixture evenly over the chicken breasts in the crockpot.

Add the chicken broth (or water) around the edges of the crockpot to prevent the chicken from drying out during cooking.

Cover the crockpot with the lid and set it to cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F).

Once the chicken is cooked, remove it from the crockpot and place it on a cutting board or large plate.

Using two forks, shred the chicken into small, bite-sized pieces.

Return the shredded chicken to the crockpot and stir it into the remaining barbecue sauce. Allow it to warm for an additional 10-15 minutes to absorb the flavors.

Serve the juicy pulled chicken on buns, over rice, or alongside your favorite side dishes.