I was inspired to create my own pulled BBQ chicken recipe after a friend shared her pulled pork recipe. My husband's allergic to pork, so chicken it was. My family loved it, my co-workers thought I should start selling it at the fair, and a local restaurant owner thought it was fantastic. It's mostly "to taste" but hopefully you guys like it too!
Lay chicken breasts in a baking pan. Sprinkle with cumin, garlic powder, kosher salt, and fresh ground pepper to taste. Drizzle 1/4 cup maple syrup over breasts. Cover with foil and put in fridge overnight.
Transfer breasts and leftover seasoning to a large crock pot. Pour beer over the chicken, then crush the garlic cloves over the crock pot (preferably with a garlic press). Add remaining maple syrup.
Cook on low for 8 hours.
Remove chicken from crock pot and allow to cool briefly. Discard excess juice.
Shred the chicken into deep frying or saucepan. It should be tender enough to do this manually. Add BBQ sauce and heat through on medium heat.