4 boneless, skinless chicken breasts
2/3 cup barbeque sauce (I used Sweet Baby Ray’s Hickory & Brown Sugar.)
2 tablespoons brown sugar
1 teaspoon chili powder
½ teaspoon ground black pepper
2 to 3 tablespoons onions, diced
In a bowl, mix together barbeque sauce, brown sugar, chili powder and onions.Add chicken to sauce.
Place in plastic freezer bags. Label bags.
Defrost in fridge the night before cooking in slow cooker. Cook on low 6 to 8 hours or on high 3 to 4 hours.
This recipe brought to you by Sophie in the Kitchen