Crock-Pot Shredded BBQ Chicken

Crock-Pot Shredded BBQ Chicken
(Serves 12)

4 lbs split chicken breasts, boneless 1 Tbsp Worcestershire Sauce
1 large sweet onion, sliced ¼ Cup cider vinegar
3 cloves garlic, sliced 1 tsp ground red pepper flakes
1 10 ¾ can condensed tomato soup ¼ cup water (add towards end of cooking)
¼ Cup brown sugar, packed

• Spray lining of slow cooker with nonstick cooking spray
• Layer 2/3 of onion slices and all slices of garlic at the bottom
• Layer the chicken breasts and top with additional onion slices
• In a small bowl, combine the remaining ingredients and pour over chicken
• Lift the breasts to allow some sauce to escape to the bottom of the slow cooker
• Cover and cook on low for 6 to 7 hours
• Shred chicken with two forks and remove onion slices
• Return chicken to slow cooker to reheat
• Serve on buns
• Goes great with cornbread or corn souffle

*Add more ketchup if you prefer a thicker sauce.