Whisk the sauce. In a bowl, combine BBQ sauce, apple cider vinegar, tomato paste, Worcestershire, smoked paprika, chili powder, garlic powder, onion powder, cumin, pepper, salt, and hot sauce if using. Stir until smooth. If you prefer a thinner sauce, add the broth.

Load the crockpot. Place the chicken in the slow cooker in a single layer if possible. Pour the sauce over the top and gently turn the chicken to coat.

Set and cook. Cover and cook on low for 4–5 hours or on high for 2.5–3.5 hours, until the chicken reaches 165°F and shreds easily with two forks.

Shred and simmer. Transfer the chicken to a cutting board and shred. Return it to the pot and stir so the meat soaks up the sauce. Let it sit on warm for 10–15 minutes to thicken and meld.

Taste and adjust. Add a splash more vinegar for brightness, a pinch of salt for pop, or extra hot sauce for heat. If the sauce seems thin, remove the lid and cook on high for 15–20 minutes to reduce.

Serve your way. Spoon over brown rice or quinoa, tuck into lettuce wraps, pile onto whole-grain buns, or top a salad with a dollop of Greek yogurt coleslaw.