Directions

1. Prepare base chicken recipe: Boil chicken breasts with smashed garlic cloves in chicken stock for 20 minutes until done. Cool and shred using two forks or paddle attachment in bowl of electric stand mixer.
2. Divide cooled chicken into 3 equal portions in gallon ziploc bags. Set aside 2 other portions for other recipes.
3. Combine cooked chicken, brown sugar, apple cider vinegar, ketchup, liquid smoke, onion and garlic powder in ziploc bag. Label bag and refrigerate for up to 5 days.
4. When ready to finish and serve, empty contents of ziploc bag into saucepan and heat through.
5. Prepare slaw by mixing mayonnaise, sugar, vinegar, and celery seed in large bowl. Add bag of slaw and stir to combine.
6. Serve barbecue on buns, or by itself with coleslaw.