Crockpot Pulled Chicken with Hoisin Blackstrap Sauce

1 tsp olive oil
300g chicken breast, boneless / skinless
255g chicken thigh, boneless / skinless

1 tsp toasted sesame oil
288g onion, finely chopped
12 cloves garlic, finely minced

6 Tbsp hoisin sauce
2 Tbsp blackstrap molasses
2 Tbsp maple syrup
1/2 cup apple cider vinegar
3 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 tsp liquid smoke
1 tsp dry mustard powder

I'd recommend adding some chili spices or peppers as well (I'm allergic, so haven't tried it with those).

The flavours change a lot when the sauce is heated, which is why I recommend heating it and tasting it for modifications before putting it in the crockpot with the chicken.

Mix hoisin, molasses, maple syrup, cider vinegar, Worcestershire, honey mustard, liquid smoke, and dry mustard powder together in bowl to make sauce.

Saute onions and garlic in toasted sesame oil over medium heat until just starting to caramelize.

Reduce heat, and add mixed sauce to pan. Bring just to a simmer, then taste and adjust ingredients to suit preference. Remove from heat.

Mist interior of crockpot with olive oil (or with non-stick spray). Arrange thawed chicken pieces in bottom. Pour sauce over top (chicken should be completely covered with sauce).

Cook on low setting for 8 hours (or on high for 5).

Remove chicken pieces from sauce, and shred with two forks. Replace shredded chicken in sauce, stir to thoroughly mix in, and cook on low for another half hour or hour.

Serving Size: 4 servings of 241g each

Number of Servings: 4

Recipe submitted by SparkPeople user ICEDEMETER.