• 20 Ratings



  • 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.

  • Uncover and remove chicken from sauce to a bowl. Pour sauce into a medium pot. In a small bowl, blend cornstarch and 1 tbsp water. Stir into sauce in pot. Bring to a boil; boil 1 minute until thickened.

  • 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 jalapeños, if desired.

Nutrition Facts

312 calories; 6 g total fat; 88 mg cholesterol; 616 mg sodium. 35 g carbohydrates; 29 g protein;


20 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 4