Categories: Chicken main dish
Ingredients
- 1 can (15 oz.) tomato sauce
- 3/4 cup cider vinegar
- 1 small onion, finely chopped
- 1/4 cup plus 2 Tbsp. packed dark brown sugar
- 3 Tbsp. molasses
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 Tbsp. cornstarch
- 12 seeded hamburger buns
- Jarred spiced mild jalapeno peppers (optional)
Directions
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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.
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Uncover and remove chicken from sauce to a bowl. Pour sauce into a medium pot. Ina small bowl, blend cornstarch and 1 Tbsp. water. Stir into sauce in pot. Bring to a boil; boil 1 minute until thickened.
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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.