Crock Pot Pulled Chicken

• 4 chicken breasts, skinless, boneless, trimmed of fat and tendons
• 5 chicken bullion cubes
• Approximately 1/4 to 1/2 cup white vinegar
• Onion Powder
• Garlic Powder
• Seasoned Salt
• Coarsely ground black pepper

Directions:

1. Place chicken in crock pot.
2. In a small saucepan filled 2/3rds with water, add bullion cubes and heat until dissolved completely (about 5 minutes on high heat). Pour over chicken.
3. Cook on high for 3-1/2 to 4 hours.
4. Remove chicken and drain; save 1 cup of juices.
5. Turn crock pot setting to low. Put chicken back in crock pot and shred. (I recommend using a hand-held mixer. It is quick, and it works better than using forks in my opinion.)
6. Add juices, vinegar, and remaining seasonings to taste; stir.
7. Cook on low 30 minutes.