Crock Pot Barbecue Chicken

5-6 boneless, skinless chicken breasts

1 bottle (or homemade batch) of barbecue sauce

2 T. cider vinegar

1/2 c. brown sugar

1 tsp. crushed red pepper

1/2 tsp. garlic powder

1/2 to 1 full jar (18 oz.) peach preserves

Mix all ingredients other than the chicken until smooth.

Place the chicken breast in the bottom of a crock pot.

Pour sauce over the chicken.

Cook on low for 4-6 hours. Remove the chicken and shred the meat.

Put the sauce in the saucepan and bring to a boil. Lower heat and simmer for 10 minutes until sauce thicken.

Add the shredded chicken and heat through.

Serve on soft buns.