Crock Pot Barbecue Chicken

• 6 frozen boneless skinless chicken breasts
• 2 (15 ounce) cans chopped tomatoes
• 2 medium onions, finely chopped
• 1 cup water (optional)
• 12 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 cup ketchup
• 12 cup cider vinegar
• 13 cup Worcestershire sauce
• 4 minced garlic cloves
• 18 teaspoon Tabasco sauce (add to your taste)

1. Place frozen chicken breasts on bottom of slow cooker.
2. When cooking in a slow cooker, frozen chicken is best because it doesn't dry out as much.
3. In a medium mixing bowl, combine all other ingredients and pour over chicken.
4. Cook on Low for 5 to 6 hours.
5. Remove chicken from slow cooker and shred with fork.
6. Add chicken back in with barbecue sauce and stir well.
7. Serve on hamburger buns topped with mustard.

chicken breasts, tomatoes, onions, water, chili powder, salt, fresh ground pepper, ketchup, cider vinegar, worcestershire sauce, garlic, tabasco sauce

Taken from www.food.com/recipe/crock-pot-barbecue-chicken-55169 (may not work)