Crockpot Chicken BBQ

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Large Onion
• 3 cloves Garlic, Chopped
• 3/4 cups Jack Daniel's Whiskey
• 1 cup Crushed Pineapple
• 1/4 cups Molasses
• 2 Tablespoons Dijon Mustard
• 1/4 cups Brown Sugar
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Worcestershire Sauce
• 2 dashes Salt And Pepper
• 3 whole Frozen, Boneless And Skinless Chicken Breats

1. In a medium sauce pan, heat olive oil and cook onions, garlic and Jack Daniels until translucent, about 10 minutes.
2. Remove from heat and light; let flame for 20 seconds.
3. Add remaining ingredients (except chicken), bring to a boil and turn heat down to low.
4. Simmer for 10 minutes.
5. Remove and strain through a wire mesh strainer over a bowl to catch the onions and garlic.
6. Chill sauce overnight.
7. Next day, place chicken in a slow cooker.
8. Pour sauce over it and set on low.
9. Let cook for 5 hours on low (or 3 hours if on high).
10. When chicken is fully cooked, remove from sauce and shred in another bowl.
11. Place chicken back into the sauce and let sit for at least an hour to absorb the flavor.
12. Serve with a whole wheat bun and enjoy!

olive oil, onion, garlic, s whiskey, pineapple, molasses, dijon mustard, brown sugar, lemon juice, worcestershire sauce, salt, chicken breats

Taken from tastykitchen.com/recipes/main-courses/crockpot-chicken-bbq/ (may not work)