Prep 10 mins
Cook 6 hrs
A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)
- 1 medium onions or 1⁄2 large onion, thinly sliced
- 3 boneless skinless chicken breasts
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon yellow mustard
- 1⁄4 teaspoon black pepper
- 1 teaspoon onion powder
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon Tabasco sauce
- 1 pinch salt
- Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
- Trim the chicken breasts and place on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
- Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
- When the chicken is falling apart tender, take two forks and shred the chicken.
- Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
- Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
I do a 50/50 breakdown with ketchup and bbq sauce because we like things spicy. I am also quite liberal with the seasonings. Other than that, I make this as is. It had not only become my go-to omg-what-are-we-going-to-have-for-dinner-tomorrow meal, but a great meal to home to after a hike with the BF or a whole group of friends. Well done.
Turned out AMAZING! I've tried a lot of sauces and this one is the best and a "keeper" recipe. I must comment, I think I goofed up and did a 2 serving portion, but put in 1 cup of ketchup. I'll have to try it with 1c and double everything. As I said, the sauce is a keeper and this would be baseline. If you want spicier, add a little more Tabasco or your favorite hot sauce (mine is Blair's - Widow Maker). If you want more smoke, add a little liquid smoke. If you want sweeter, add orange juice or apricot preserves (I use Smucker's). If you want more bitter, try orang zest. I'd like to try it with a little Bourbeon, so will add a little Jim Beam to the next batch. Anyway, just slow cooked the chicken covered in water with onions on bottom, drain, add BBQ sauce and back in the slow cooker for a spell. Perfect. Thank you soo much for the sauce. A key item and most recipes suck because people don't give up the goods. Thank you soo much!
I wanted to LOVE this recipe, but I needed to make some changes. My kids LOVE pulled sandwiches (pork or chicken), but I have never attempted to make them myself so this was my first attempt. The sauce was VERY tart and vinegary (like the description), and it was a bit much for my taste. I had to add some Sweet Baby Ray's and some brown sugar before serving it. I will make again, but I will tweak it to my families liking. The chicken turned out wonderful, and as for the sauce being too watery, it did not seem to matter as all of the flavor was throughout the meat.