1mediumyellow onion, thinly sliced into half moons
2poundsboneless skinless chicken breasts, fresh or frozen
1cupketchup
2tablespoonsapple cider vinegar
1tablespoonDijon mustard
2tablespoonsmolasses
1teaspoononion powder
1teaspooncumin
½teaspoongarlic powder
½teaspoonTabasco sauce
½teaspoonsalt
Whole wheat hamburger buns or rolls (see note)
Instructions
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.