2 Boneless, Skinless Chicken Breasts
1 1/4 C. Ketchup
2 Tbsp. Brown Sugar
1 Tbsp. Worcestershire Sauce
1 Tbsp. Soy Sauce
1 Tbsp. Cider Vinegar (distilled white vinegar is fine too)
1/2 Tsp. Garlic Powder
Combine all ingredients (except chicken) in a large bowl and mix well. Put chicken in the crockpot and coat well with the sauce. Cook on high 4 hours, then shred chicken and continue to cook on Low 1 hour or until ready to serve. Serve on toasted rolls.
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