Barbecue Crock Pot Chicken

2 boneless skinless chicken breast halves
1 cup ketchup
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce (low sodium)
2 teaspoons cider vinegar
1/2 teaspoon ground red pepper flakes
1/3 teaspoon garlic powder

In a 1 gallon sized freezer bag combine:

2 boneless skinless chicken breast halves
1 cup ketchup
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce (low sodium)
2 teaspoons cider vinegar
1/2 teaspoon ground red pepper flakes
1/3 teaspoon garlic powder
Gently and carefully squeeze the bag to force out any air then seal the bag.
For best results, place filled bag into a 2nd freezer bag and seal it. On the outside bag, label or write the recipe title and today’s date using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!) on the bag and place in the freezer.

When ready to cook:

Remove preassembled Barbecue Crock Pot Chicken from the freezer and defrost.

Place entire contents of plastic bag in a crock pot; cook on high for 3 to 4 hours, or low for 6 to 8 hours, or until chicken is fully cooked.

Then shred or cut up the chicken, and replace it in the BBQ sauce in the crock pot; blend well so that all the chicken pieces are coated.

Serving Suggestions: Serve with brown rice, steamed baby carrots and frozen petite peas.

Number of Servings: 4

Recipe submitted by SparkPeople user BLACKDOVE5.