Start by patting the chicken breasts dry. Then season them with olive oil, salt, pepper, and adobo.
Heat up a pan over medium-high heat. Once hot, quickly sear the breasts on both sides.
Once the chicken is evenly browned and juicy, remove it from the pan and set aside.
In the slow cooker, mix all the marinade ingredients.
Transfer the breasts to the slow cooker. Cook on high for four hours.
Before serving, remove the chicken breasts from the slow cooker. Using a fork, shred the chicken breasts.
Place the chicken shreds back into the slow cooker. Give the pot a good stir, so that the chick is evenly coated in barbeque sauce. Serve hot, enjoy!
