
Ingredients
4 chicken breasts, cooked and shredded
1 can tomato sauce, 16 oz.
3/4 cup ketchup
1/4 cup steak sauce
2 tablespoons lemon juice
1/4 cup brown sugar
Preparation
1. Combine all ingredients except chicken in a medium to large saucepan. Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally.
2. Add shredded chicken and continue cooking for 15 minutes.
3. Place in a Crock-Pot® casserole or other container to take to a picnic or tailgate party. Serve on buns with onions and dill pickle slices.