INGREDIENTS:
4-6 CHICKEN BREAST (CUT INTO 1" CUBES)
1 (12 OZ.) BOTTLE BARBECUE SAUCE
1/2 CUP BROWN SUGAR
1/4 CUP WHITE VINEGAR
1/8 TSP CAYENNE PEPPER
1 TSP GARLIC POWDER
2 CUPS RICE (UNPREPARED)
INSTRUCTIONS:
CUT CHICKEN INTO ONE INCH CUBES. MIX TOGETHER BARBECUE SAUCE, SUGAR, VINEGAR, AND SPICES. ADD CHICKEN TO MIXTURE AND STIR TOGETHER. COOK IN CROCKPOT ON LOW FOR 4-6 HOURS.
IN A SEPARATE POT, COOK RICE ACCORDING TO PACKAGE INSTRUCTIONS. SERVE FINISHED BBQ CHICKEN OVER RICE.
