This is for the crock pot. If you don’t have a crock pot I suggest going and getting one. Granted, I only use my 1-5 times a year, but it is good to have one for the times that you do use it and they’re generally not too expensive. Also, this is going to take six hours to cook, so it’s something that you have to plan out.
- 3 Chicken Breasts (Boneless, Skinless)
- 1/2 Onion (thinly sliced)
- 1 C. Ketchup
- 1/2 C. BBQ Sauce
- 2 T. Apple Cider Vinegar
- 2 T. Molasses
- 1 T. Yellow Mustard
- 1/4 t. Black Pepper
- 2 Cloves Garlic
- 1/4 t. Cumin
- 2 T. Picante/Pepper Sauce
- Salt to Taste
Take your thinly sliced onions and place them the bottom of the crock pot and place your chicken breasts on top. Then take every other ingredient and mix it together in a bowl or some sort of container. I typically do my sauce the night before so that when start the actual cooking it only takes about 10 minutes to prep.
After mixing pour the sauce you’ve just mixed over the chicken. It should fully cover the chicken.
Turn your crock pot on it’s low setting and leave it for six hours.
When six hours has passed the chicken should be falling apart. Basically if the chicken can’t be lifted by fork out of the pot without falling apart then it is done. Take two forks and shred the chicken. Like that you have made a sweet and tangy pulled chicken. Put it on buns or whatever you please.
I made burritos with cream cheese, spinach, and refried beans on a flour tortilla.