Place the chicken breasts in the slow cooker.
In a medium bowl, mix together the barbecue sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Pour the sauce mixture over the chicken breasts in the slow cooker, ensuring they are well coated.
Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded with a fork.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to coat it evenly with the sauce.
Cook for an additional 15 minutes on low to allow the flavors to meld.
Serve the pulled chicken hot on buns, tortillas, or over a salad.