BBQ Crockpot Chicken

From the kitchen of Martin James – Copenhagen, Denmark

2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes
1/2 teaspoon garlic powder

Mix all ingredients for the sauce in the crock pot. Add the chicken, trying to coat it well in the sauce.

Cook on HIGH for 3 to 4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the BBQ sauce in the pot; mix it all up so all the pieces are coated. You can keep the crock pot on low to keep the chicken warm for serving on hard rolls.