Ingredients
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3 boneless skinless chicken breasts
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1 cup ketchup
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2 tablespoons cider vinegar
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2 tablespoons molasses
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1 tablespoon yellow mustard
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1/4 teaspoon black pepper
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1 teaspoon onion powder
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1/4 teaspoon cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon Tabasco sauce
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1 medium onions or 1/2 large onion, thinly sliced
Instructions
- 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 the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run 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.