Slow-Cooker BBQ Pulled Chicken
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.Advertisement
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.