I'm obsessed with this BBQ crockpot chicken

I've made this recipe, no joke, every week for the past month. I'm not even that big of a chicken fan, but I can't get enough of it. It goes well on a potato bun, in a lettuce wrap, or just mixed in with white rice and sliced peppers. It's all just freaking delicious. I cook it in the crockpot and then boil the liquid down into a spicy vinegar drip

Ingredients:

2 chicken breasts (can be boneless or bone in. both work great, but bone in makes more broth)
TJ's coffee garlic dry rup
Salt
Smoked Paprika or Chipotle pepper powder
Apple cider vinegar
Ketchup
Chili flakes
Brown sugar


1) Sprinkle both sides of the chicken with salt. Sprinkle VERY LIBERALLY with smoked paprika and then the TJ's dry rub. You want all sides of the chicken to be completely covered, and you can't overdo the seasoning, so don't be shy with it. Let it sit for 15-20 minutes.

2) Pour 1/8th a cup of apple cider vinegar in your crockpot and lay the chicken breasts flat on top. Cook on low for 3 hours, turning once halfway through so both sides get the spices cooked in.

3) When done, pull the chicken breasts out (reserve the liquid! this will make your drip) and shred the chicken in a mixing bowl while it's still hot. If you've got quality boneless chicken, you should be able to just take a fork and smash and mix about the breasts until it's all shredded. If you've got bone in, shred by hand.

4) Pour the reserved liquid in a medium size sauce pan and put on medium heat and bring it to a large simmer (not quite boiling).

5) Add:
1/2 tablespoon brown sugar
2 tablespoons more apple cider vinegar
3 good squirts of ketchup
2 shakes of salt
5 good shakes of smoked paprika
3 good shakes of chili pepper flakes

I also sometimes throw in a couple drops of liquid smoke, or maybe also some Tabasco or Frank's red hot.

6) Boil the drip until it starts to get thick. It will be thicker than water; you'll notice when it gets there.

7) Take a piece of chicken and dip it into the drip to taste test. To modify the drip to your preference, add these ingredients one at a time for the desired effect:

For more sour: 1 teaspoon vinegar
For sweeter: 1 large three-finger pinch of brown sugar (I really wouldn't do more than three or four of these, otherwise it gets super sweet)
For spicier: Either two shakes of the paprika or one shake of the chili flakes.

8) Boil a couple minutes longer to incorporate your flavor changes, then remove from heat and let cool for 5-10 minutes. Once cool, pour it all over the chicken and mix well.