I’m a Southern girl, raised with the love of barbecue built into my DNA. This slow cooker recipe allows me to enjoy the flavors I grew up eating.
—Heidi Mulholland, Cumming, GA
Prep: 20 min. • Cook: 4 hours • Makes: 6 servings
1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split
1. In a small bowl, mix the first eleven ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top.
2. Cook, covered, on low 4-5 hours or until chicken is tender. Remove chicken; cool slightly. Shred meat with two forks. Return to slow cooker; heat through. Serve in buns.
To freeze: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
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