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Pulled Chicken Sandwiches
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Brief Description
Pulled chicken with a sauce that is tangy but not too spicy; great for serving to kids.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: BBQ
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Prep Time: 10 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Public
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Source:
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Tags:
BBQ Grilling Slow Cooker Dairy-Free Crockpot Picnic Make-Ahead Large groups Tailgating
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Notes:
If you want more zing, add more tabasco or a chopped chipotle pepper en adobo sauce.
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Posted By: sharilyn
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Posted On: Mar 17, 2013
Number of Servings:
Ingredients:
- 1 - medium onion thinly sliced
- 3 - boneless, skinless chicken breasts
- 1 cups - ketchup
- 2 tablespoons - cider vinegar
- 2 tablespoons - molasses
- 1 tablespoons - yellow mustard
- 1/4 teaspoons - black pepper
- 1 teaspoons - onion powder
- 1/4 teaspoons - cumin
- 1/2 teaspoons - garlic powder
- 1/2 teaspoons - Tabasco sauce
- 1 pinchs - salt
Directions:
Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
Trim the chicken breasts and place on top of the bed of onions.
Mix all of the sauce ingredients together and pour on top of chicken, covering completely. (Make the sauce the night before, if desired, so it's easy to dump in and run out the door in the morning).
Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
When the chicken is falling-apart tender, take two forks and shred the chicken.
Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
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