10-12 oz. tomato sauce
3 tbsp. apple cider vinegar
1- 2 tbsp. agave syrup
1 tbsp. sweet paprika
2 tbsp. Worcestershire sauce
1/2 tbsp. Dijon mustard
1/2 tsp. sea salt
2 1/2 lbs. boneless, skinless chicken breast
1 small onion, chopped
1 garlic clove, chopped
In a small bowl mix together tomato sauce, vinegar, agave, paprika, Worcestershire sauce, mustard and salt.
Pour enough of the above sauce in the bottom of a slow cooker.
Add Chicken breast, garlic and onions in a single layer.
Cover with remaining sauce.
Cover and cook on low for 4-5 hours until chicken can be pulled apart. Transfer chicken to cutting board and shred with a fork.
Return to sauce, stir well and serve.
( I served it with a homemade spelt bun and a carrot and cucumber salad.........dont' forget your veggies !)
* This recipe seems to go over quite well with the boys :) and is so simple and easy to make !