6 boneless, skinless chicken breasts
2 T. oil
¼ c. Worcestershire sauce
2 T. dry onion flakes
2 T. dry mustard
1 T. chopped fresh parsley (or 1 t. dried)
1 t. cider vinegar
1 c. catsup
1 c. brown sugar
2 t. oil
In a large skillet or pot, brown chicken breasts on both sides in 2 T. oil. In a medium bowl, mix the rest of the ingredients together. Then do one of the following: 1) Place chicken in a slow cooker, pour sauce over chicken, and cook for 2 to 3 hours. OR 2) Leave the chicken in the pot, pour sauce over chicken, and cook until done.
For shredded BBQ chicken:
Use only 4 chicken breasts. Cut up chicken breasts into large chunks. In a large pot, brown the chicken in 2 T. oil. In a medium bowl, mix the rest of the ingredients together. Pour sauce over chicken. Cover and simmer. After the chicken has cooked for about an hour, use a fork and shred the chicken. Eat on buns.
