Crock Pot Shredded Chicken with home made BBQ sauce.

• 4 boneless, skinless chicken breasts
• 1 teaspoon butter
• 1 1/2 teaspoon coconut oil (vegetable oil or extra virgin olive oil works too)
• 1 small onion sliced thin,  saute'd to caramelize
• 1/4 cup packed brown sugar
• 1/4 cup chilli sauce
• 1/4 cup bourbon or water
• 2 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons ketchup
• 2 Tablespoons Worcestershire Sauce
• 1 clove garlic minced
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper (or more to taste).

Slice onions thin. Toss them into a skillet with a pat of butter and a scant tablespoon of coconut oil. Saute, tossing occasionally, until golden (about 5 minutes) Add minced garlic and saute another 1-2 minutes. In the mean time, in a small bowl, whisk together brown sugar, chilli sauce, bourbon, soy sauce, ketchup, Worcestershire, mustard and pepper. Set aside.

Add chicken to a 2 quart sprayed crock pot. Top with onion garlic mixture then top with the sauce. Cook on Low for 3 - 4 hours (my crock runs hot so 2-3 is enough). Check it around 3 hours to see if the chicken shreds easily. Using two forks gently shred the chicken. Mix shredded pieces with all the sauce until well coated. We serve it on buttered, toasted buns with a slice of cheddar cheese (this is Wisconsin after all).