BBQ Chicken - Crock Pot THM E

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• BBQ Chicken - tweeked the recipe from this website.
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• 6 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 4 cups
• 4 large green pepper, cut into strips or cubes, about 2 cups
• 2 large red pepper, cut into strips or cubes, about 1 cup
• 4 zucchini, chopped, about 2 cups
• 4 cups chopped onion
• Gluccie to thicken
• 4 pounds Chicken Breasts
• 4 15oz cans of tomato sauce
• 8 tablespoons THM brown sugar
• 4 tablespoons Worcestershire sauce
• 4 tablespoon ground yellow mustard
• 4 clove garlic, finely minced, about 2 tablespoons
• 2 teaspoon salt

Instructions

1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer
2. On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker
3. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with
4. Every slow cooker is different, so just watch yours the first time you make it. Makes 2, 6-8 Servings.

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