BBQ Pulled Chicken- slow cooker version

In the South, we "pull" any meat, kicked up with tons of spices. Unfortunately the traditional meats used are high in fat- think dark meat chicken, pork butt roasts, etc. The use of bbq pulled meats are endless. This recipe uses boneless skinless chicken breast to cut the fat, but just as tender since its cooked all day in the slow cooker! It's great alone with a side of baked beans, potato salad and slaw (traditional), or sandwiched between a gluten free hamburger bun. We have enjoyed this on top of baked potatoes, then broiled with cheese, in quesadillas, cold in a lunch wrap (we use Food For Life's brown rice tortillas), on top of a pizza with pineapple or mixed with rice pasta and cheese!

Ingredients:
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
2 lbs boneless, skinless, chicken breasts
1, 8oz can tomato sauce

Preparation:
1. In a bowl mix together all the spices with the tomato sauce until well combined.
2. Place the chicken breasts on the bottom of slow cooker. Pour the tomato sauce evenly over the chicken.
3. Cover and cook on low for 6-7 hours, or on high for 4 hours.
4. Remove the chicken from the slow cooker. Using two forks, shred the chicken. Add the chicken back to the sauce and stir to combine well.

Serves 4, with leftovers for a 2nd night