Apricot Pulled Chicken Hoagies

2 Tbsp minced garlic
1/2 cup bottled chili sauce
2 tsp packed brown sugar
2 tsp cider vinegar
1 tsp worcestershire sauce
1 tsp chili powder
1/8 tsp salt
1/8 tsp black pepper
1/2 cup smuckers sugar free apricot jam
1/2 cup hot-style corky's barbecue sauce
2 Tbsp snipped dried apricots
1/2 cup chopped sweet onion (1 large)
1 lb boneless, skinless chicken breast

In a small saucepan combine minced garlic, chili sauce. brown sugar, vinegar, worcestership sauce, chili powder, salt and pepper; cook over medium heat and stir until well combined. Add apricot jam, corky's and dried apricots and continue to cook until jam is liquified and all ingredients are mixed. Remove from heat and set aside.

Place chicken in slow cooker, covering the entire bottom of the cooker; additional pieces can be layered on top. Sprinkle onion over chicken. Cover chicken with apricot mixture, use spatula to spread evenly so that it completely covers all of the chicken.

Set slow cooker for "low," cook 5 hours.

Remove chicken from cooker and let cool 5 minutes. With two forks, a knife, or your hands (once it cools more) shred the chicken into small pieces. Return it to the slow cooker and stir to combine with the sauce. Serve it on the toasted sub rolls or bread of choice.

Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.