I love to make these in the summer when it’s hot outside. I try and come up with recipes that I can do without turning on the oven. Most of the time we just grill out, but that isn’t always an option. These are perfect along a nice cucumber or potato salad. Pulled chicken sandwiches like these cook up while you are busy working on other stuff too, which is how things go in the summer for sure! Check out what they are saying about this recipe over at My Recipes:
“Made this last night – it was superb! Made it exactly as written, no substitutions and will make again and again.”
This recipe is one of the more versatile ones if you know your way around the kitchen. It’s perfect just the way it is though!
Ingredients
3 cups thinly sliced onion
1 teaspoon canola oil
1 3/4 pounds skinless, boneless chicken breast halves
1 cup Heinz ketchup
2 tablespoons Heinz cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon Frank’s Red hot sauce
8 (1.2-ounce) whole-wheat hamburger buns, toasted
Instructions
Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown.
Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.
Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.
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Quick Tip: If you don’t want it super sweet, leave out the molasses.
Thanks again to My Recipes for this super easy and super tender sandwich recipe.