Southern Sweet and Sour Chicken (Slow Cooker)

This recipe has been no fail for me every time I made it. You can experiment with the seasoning. The way it's presented here is actually pretty tame.

Ingredients:

4 tablespoons butter; melted (I used unsalted.)
3/4 c. Ketchup
1/2 c. White Vinegar
3/4 c. Brown Sugar
3 tablespoons Worcestershire sauce
2 cloves garlic, minced (I use fresh, but if you use the bottle, use about 2 teaspoons.)
salt and pepper, to taste
dash red pepper flakes or ground cayenne pepper
1 1/2 c. Chicken Broth
6 boneless chicken breast halves, skin removed.
1 can (8 ounces) pineapple chunks, drained.

Preparation:

Wash chicken; pat dry. Place chicken in slow cooker. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, hot pepper, chicken broth; pour over chicken. Cover and cook on LOW for 5 to 7 Hours, until chicken is tender but still moist. Add pineapple and cook for 20 minutes longer. Serves 6.

Aubrey's Note:

I have never used the pineapple it calls for. And I tend to go overboard with the pepper flakes. I prefer to cube my chicken instead of serving the chicken breast whole. But, this is a simple recipe that is fantastic, really, you can tweak this recipe however you want.