3 Chicken Breasts
1 Cup Sugar
1 Cup Ketchup
1/3 Cup Vinegar
6 Tbsp Soy Sauce
1 Tsp Dry Mustand
1 Clove Garlic
Cook in Crockpot for 6-8 hours. Or oven at 350 for 1 1/2 hours. Shred and serve over rice.
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