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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slow-Cooker BBQ Pulled Chiken Recipe

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This recipe for Slow-Cooker BBQ Pulled Chiken is from Justin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 ounce can tomato sauce
3/4 cup cider vinegar
1 small onion, finely chopped
1/4 cup plus 2 tbsp packed dark brown sugar
3 tablespoons molasses
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon cornstarch
12 seeded hamburger buns
Jarred sliced mild jalapeno peppers (optional)
Directions:
Directions:
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.

2. Uncover and remove chicken from sauce to a bowl. Pour sauce into a medium pot. In a small bowl, blend cornstarch and 1 tbsp water. Stir into sauce in pot. Bring to a boil; boil 1 minute until thickened.

3. 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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