BBQ Pulled Chicken Sandwiches
- Number of Servings: 8
Ingredients
1 small to medium yellow onion, thinly sliced into half moons2 pounds boneless, skinless chicken breasts, fresh or frozen1 cup ketchup2 tablespoons apple cider vinegar1 tablespoon Dijon mustard2 tablespoons molasses1 teaspoon onion powder1 teaspoon cumin1/2 teaspoon garlic powder1/2 teaspoon Tabasco sauce1/2 teaspoon salt
Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.
In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.
Serving Size: 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GIBSONCASA.
In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.
Serving Size: 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GIBSONCASA.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 4.0 g
- Cholesterol: 65.0 mg
- Sodium: 552.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.3 g
- Protein: 25.2 g
Member Reviews