Shredded BBQ Chicken Sandwiches

A red plate of pulled bar-b-que chicken on a kaiser roll.

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This shredded BBQ chicken is slow-cooked comfort food at its best! Tender chicken breasts and thighs simmered with sweet onions in a rich, tangy homemade barbecue sauce made with ketchup, molasses, Dijon, and just a hint of heat. The results are juicy, flavor-packed shredded chicken that’s perfect piled high on a bun for an easy, satisfying meal your whole family will love.

Prep Time30

Cook Time5

Total Time5 30

Course: dinner, Lunch

Cuisine: American

Servings: people

Calories: 218kcal

Author: Amanda Mason

Ingredients

2 onions, thinly sliced
1 lb chicken breasts, boneless, skinless
¾ lb chicken thighs, boneless, skinless
1 cup ketchup
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
2 Tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon Tabasco
½ teaspoon salt

Instructions

Using a sharp knife, slice the onions into small slivers. Scatter and spread evenly the onions on the bottom of the crock pot.
Put the chicken breasts and chicken thighs evenly on top of onion.
In a medium bowl, combine 1 cup of ketchup, 2 Tablespoons of apple cider vinegar, 1 Tablespoon of Dijon mustard, 2 Tablespoons of molasses, 1 teaspoon of onion powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of Tabasco and ½ teaspoon of salt. Mix well.
Pour the mixture over the onions and chicken in the crock pot.
Cover and cook on low until the chicken is fork-tender and sauce has thickened, about 4-5 hours.
Once done, remove the chicken from the crock pot and put in a dish. Shred the meat with 2 forks.
Put the shredded chicken back into the crock pot and coat evenly with the sauce.
Serve on your favorite hamburger bun, or enjoy the pulled chicken on its own for a lighter option.

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