Recipe #223.
                                                 Barbecue Chicken for Sandwiches

4-6 Boneless, skinless Chicken Breasts.
Seasoned Salt Substitute to taste.
Pepper to taste.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Olive Oil for browning.
1 Bottle Barbecue Sauce of your choice.
1 Bottle of Water to rinse out the bottle and add more liquid.

Season and brown lightly the Chicken Breasts in a small amount of Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Barbecue Sauce and Water.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Remove and shred the Chicken Breasts.
Put the shredded Chicken back into the Crock-Pot.
Stir into the sauce.
Heat back through.
Serve on Hamburger Buns.