Something easy to throw together on a busy day when I need dinner ready but don’t have time to slave over it. Something hearty and filling to scarf before a rousing baseball game played by my resident 5- and 7-year olds. Something nutritious and delicious and all-around family pleasing for those days when I don’t want to fight the “I want to gag” battle with my kids.
This BBQ Pulled Chicken recipe was just that “something” I needed and has become part of my slow cooker rotation, not to mention the fact that it helps diversify the ways I can use the almighty boneless, skinless chicken breast, which remains plentiful in my freezer. Since my freezer also usually boasts a bag of already baked French Bread Rolls, this meal is an absolute no-brainer. And seriously, I don’t know what it is with me and my lazy tendencies these last few weeks, but no-brainers are just what I’m looking for. It doesn’t hurt when said no-brainer is extremely delicious, too.
- 1 small to medium yellow onion, thinly sliced into half moons
- 2 pounds boneless, skinless chicken breasts, fresh or frozen
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons molasses
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- Whole wheat hamburger buns or rolls (I used this French Bread roll recipe, subbing whole wheat for the white flour)
- 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.
Recipe Source: adapted slightly from All You Magazine, August 26, 2011