1 cup dry bread crumbs
1 teaspoon soy sauce
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
In a large bowl, mix soy sauce, brown sugar, soy sauce, dry mustard, salt, pepper, oil and chicken. Cover and refrigerate overnight.
Stir the marinade mixture in the slow cooker, and pour the chicken into the refrigerator.
Preheat grill for high heat. Grill chicken over high heat 6 minutes per side, turning once, until no longer pink and juices run clear.