Recipe Detail

BBQ Pulled Chicken

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Number of Servings:


  1. 15 ounces - tomato sauce
  2. 3/4 cups - cider vinegar
  3. 1 - small onion finely chopped
  4. 1/4 cups - packed brown sugar plus 2 tablespoons
  5. 3 tablespoons - molasses
  6. 1/2 teaspoons - salt
  7. 1/2 teaspoons - black pepper
  8. 1 1/2 pounds - boneless, skinless chicken breasts
  9. 1 1/2 pounds - boneless, skinless chicken thighs
  10. 1 tablespoons - cornstarch
  11. 12 - hamburger buns
  12. - jarred sliced mild jalapeno peppers optional


Whisk together tomato sauce, vinegar, onion, brown sugar, molasses, salt and pepper in slow cooker insert. Add chicken breasts and thighs. Cover and cook on HIGH for 6 hours or on LOW for 8 hours.
Uncover and remove chicken from sauce to a bowl. Pour sauce into a medium pot. In a small bowl, blend cornstarch and 1 tablespoon cold water. Stir into sauce in pot. Bring to a boil; boil 1 minute until thickened. (Or to avoid dirtying another pan, simply leave sauce in crockpot, add the cornstarch and water blend, and let simmer for a few minutes to thicken).
Meanwhile, with 2 forks, roughly shred chicken. Pour sauce over chicken and gently stir to combine. Spoon shredded chicken mixture onto rolls and top with sliced jalapenos, if desired.


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