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.