8 boneless, skinless chicken breast halves (4 oz. each)
8 oz. can low-sodium tomato sauce
8 oz. can water
2 Tbsp. brown sugar
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce
1/4 cup cider vinegar
1/2 tsp. salt
1/4 tsp. black pepper
dash of garlic powder
dash of dried oregano
3 Tbsp. chopped onion
Spray inside of crock pot with non-fat cooking spray. Put chicken in crock pot, overlapping chicken as little as possible. Combine remaining ingredients. Pour over chicken. Cover. Cook
on low for 6-8 hours or on high for 3-4 hours. To thicken the sauce a bit, remove lid the last
hour of cooking. (170 calories per serving- serves 8.)
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