"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3 boneless, skinless chicken breast halves. 1 1/2c. catsup. 3 Tbsp. brown sugar. 1 Tbsp. worcestershire sauce. 1 Tbsp. soy sauce. 1 Tbsp. cider vinegar. 1 tsp. ground red pepper flakes. 1/2 tsp. garlic powder. brown rice.
Mix all ingredients except chicken and brown rice together in crock-pot. Add the chicken and toss to coat well. Cook on high 3-4 hours or 6-8 hours on low; until chicken is done. Shred and return to bbq sauce. Serve over brown rice.
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