Lightly spray crockpot with nonstick cooking spray and add chicken. Pour the sauce over the chicken. Cook on high for 3-4 hours or low for 6-8 hours. When chicken is tender enough, remove and shred. Mix the cornstarch with 2 T. of water and stir into the sauce. Turn the crock to high, if it was on low. Add the shredded chicken back into the crockpot and stir into the sauce to absorb. Let cook for 20-30 more minutes to thicken. If you want it sweeter you can add brown sugar, tangier- apple cider vinegar, spicier- cayenne. Serve on toasted rolls. Steam or roast cauliflower with your favorite seasoning. I like to toss it with olive oil and salt and roast in the oven for 20 minutes at 425.
