1rinse and pat dry chicken breasts. rub both sides of chicken with bbq seasoning. then sprinkle a pinch of chipotle pepper powder on each side.
2fry chicken breasts about five minutes in two tablespoons of cooking oil each side.
3Place chicken in crock pot and add stewed tomatos, adobo, oregano and sugar. cover turn to high and cook to low boil or high simmer (approx) ten minutes)
4mix cornstartch with water to semi thick consistency and stir in. turn to low and cook four hours.
5chicken should be fork tender, the sauce will taste good before you add the cheese so top with the parmesian according to taste. for a little more spice put in a teaspoon of cayenne! I did (cayenne optional)