In a large bowl, mix the remaining 7 ingredients (chicken broth through cayenne pepper) well.
Pour sauce over the chicken and cover. Cook on LOW for 4 to 6 hours, until chicken is very tender.
Serve warm.
Notes
SERVING SUGGESTION: Steamed green beans and faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).GLUTEN FREE: Make sure chicken broth is gluten free.NUTRITION: 188 Calories; 4g Fat (22.0% calories from fat); 30g Protein; 5g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 230mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.