Slow-Cooker BBQ Pulled Chicken
- 1 of 3 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.
- 2 of 3 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.
- 3 of 3 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.
Servings Per Recipe: 12
Per Serving: 1 g sat. fat, 88 mg chol., 6 g Fat, total, 35 g carb., 29 g pro., 312 kcal cal., 616 mg sodium, 2 g fiber