6 fresh boneless chicken breast halves, without skin (2 to 3 lbs)
1 cup bottled barbecue sauce without high fructose corn syrup
1/3 cup apricot or peach preserves
2 tsp yellow mustard
Spray the inside of a 4-quart slow cooker with non-stick cooking spray.
Brown the chicken: Heat 1 Tbsp olive oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.
Make the sauce: In a medium size bowl, whisk together the barbecue sauce, preserves, and mustard until smooth.
Assemble the ingredients: Place half the chicken in the slow cooker. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker.
Place the lid on the slow cooker. Cook covered on HIGH for one hour. Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook. Shred the cooked chicken.
Serving suggestion: Serve shredded chicken on a bun with a slice of cheddar cheese and a side of cole slaw.
Alternate method: Cook on High only for 3.5 hours.
Source: Adapted from EAT (from Better Homes & Gardens, Summer 2007), page 43