INGREDIENTS:
1 small to medium yellow onion, thinly sliced into half moons
2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
Freezer Instructions:
Thaw chicken and sauce. Slice one onion and sprinkle in bottom of crockpot (optional). Add chicken and sauce to crockpot and cook on low 5-6 hrs. Remove the chicken and shred the meat. Return it to the crockpot and mix it with the sauce. Serve hot on rolls.
Thaw chicken and sauce. Slice one onion and sprinkle in bottom of crockpot (optional). Add chicken and sauce to crockpot and cook on low 5-6 hrs. Remove the chicken and shred the meat. Return it to the crockpot and mix it with the sauce. Serve hot on rolls.
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