Crockpot barbecue chicken
I tenderized six chicken breasts and poked them all over with a fork. I placed them thawed in the crockpot and covered them with 20 ounces of Sweet Baby Ray’s barbecue sauce, 1/4 cup brown sugar and 1/2 tsp garlic powder. I omitted the red pepper flakes and the vinegar. I cooked on high for 30 minutes then on low for four hours. I took out the chicken and shredded it on a cutting board and placed back in the sauce. The chicken was not dry and the sauce was thick!
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