4 (4oz) boneless, skinless chicken breasts

1 cup catsup (free of high-fructose corn syrup)

½ cup of water

1 tablespoon freshly squeezed lemon juice

1 tablespoon dried onions

½ teaspoon dried mustard

¼ teaspoon red pepper flakes

3 tablespoons Worcestershire sauce

1 tablespoon white vinegar

Place the chicken breasts in a slow cooker

In a small bowl, whisk together the catsup, water, lemon juice, dried onions, dried mustard, red pepper, flakes, Worcestershire sauce, and white vinegar. Pour the mixture over the chicken

Cover the slow cooker and turn on low to cook for 6 to 8 hours

Transfer the chicken to a plate and shred it with a fork.

Return chicken to slow cooker and cook on low for another 30 minutes