3 pounds skinless, boneless chicken breast meat - cut into 1 in mixture
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
4 cups water
1/2 cup distilled white vinegar
8 (3 ounce) cubes chicken bouillon
1 cup chicken stock
1/2 cup butter
salt and pepper to taste
3/4 teaspoon paprika
In a medium bowl combine 3 cups of water and 2 tablespoons garlic powder. Stir together then add 2 cups bouillon and 1 cup chicken stock.
Temperature: 115 degrees F (36 degrees C)
Mix the chicken, garlic powder, red pepper and 1/2 cup water; season with salt and pepper.
Place the appropriate amount of bread cubes in the bottom of a slow cooker, and pour in the amount of sauce with the bread baking mix.
Let cook on Low for 6 to 8 hours.