Crock Pot BBQ Chicken & Peppers

I use this recipe many different ways... I usually make rice, shred the chicken and serve on top or I make BBQ sandwiches (if you make sandwiches, before shredding add some flour or cornstarch mix to the leftover sauce and heat if you like a thick sauce, I never do but we don't mind it a bit thinner) I always like a little crunch in my sandwiches so that's why I've added the peppers, they are sweet and cut thin so they don't take away from the chicken! I have also used the leftovers in roll-ups for lunches...so many possibilities.

• Ready In: 5 hrs 20 mins
• Serves: 3-4

Ingredients

• 2  boneless chicken breasts
• 1⁄2 medium onion, sliced in 1/4-inch thick strips
• 1⁄2 medium yellow bell peppers or 1⁄2 medium orange bell pepper, sliced in 1/8-inch thin strips
• 1⁄2 medium red bell pepper, sliced in 1/4-inch thick strips

• Sauce

• 3⁄4 cup barbecue sauce, I use Famous Daves Rich N Sassy use your favorite
• 3⁄4 cup ketchup
• 1 1⁄2-2  tablespoons brown sugar, depending on how sweet your BBQ sauce is
• 1⁄2 tablespoon Worcestershire sauce
• 1⁄2 tablespoon soy sauce
• 1⁄2 tablespoon cider vinegar
• 1⁄2 teaspoon red pepper flakes, to your taste
• 1 -1 1⁄2 garlic clove, minced

Directions

1. In a bowl mix all sauce ingredients until well combined.
2. Put 1/4 of the sauce on bottom of crock pot.
3. Add sliced onions; place chicken on top; put 1/2 of the sauce on top of chicken; add sliced red peppers on chicken ( sometimes I add button mushrooms cut in half here also); top with remaining sauce.
4. Cook on low heat for 5-5 1/2 hrs or until chicken is cooked; turn off crock pot; take out and shred with fork; place back in crock pot and mix in leftover sauce. Let sit with lid off for about 30 minutes to really soak up and thicken a bit.
5. 10 minutes before serving add sliced yellow/orange pepper and mix well.
6. If serving whole, pour left over sauce with peppers over the breast.
7. Serve as desired.