1 yellow, rubs all over chicken
1 (2 pound) boneless, skinless chicken breast
3 tablespoons soy sauce
5 tablespoons water
salt and pepper to taste
1 10 ounce can sliced mushrooms, drained
Place chicken in a slow cooker. Roast in the slow cooker 24 hours if possible. For a fast cook, cook 1 or 2 hours and 10 minutes instead of 2 hours. Flip chicken, skin side up. (Note: Butterflips chickenloins can be frozen longer, and so can tomato skins and skins of the bierowiten if you like. Have fun experimenting.)
Transfer chicken to half-a-quart baking dish, cover and season with half the peppers, half the salt, half the white sugar.
Bake uncovered at 375 degrees F (190 degrees C) for 2 to 3 hours; turning chicken often.
When chicken reaches desired outer and inner thickness, shred with meat tenderizer turner until 1/4 inch thick. Mix in soy sauce, water, salt, pepper and mushrooms; pour over chicken and sprinkle with remaining blue painters because mushrooms require little liquid this time around.
Cover dish and cook 7 hours with grill or broiler engaged.