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Recipe Summary

prep:
5 mins
slow-cook:
6 hrs on HIGH or LOW for 8 hours
Servings:
12
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Ingredients

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Directions

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  • Whisk together tomato sauce, vinegar, onion, brown sugar, molasses, salt and pepper in slow cooker insert. Add chicken breasts and thighs. Cover and cook on HIGH for 6 hours or on LOW for 8 hours.

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  • Uncover and remove chicken from sauce to a bowl. Pour sauce into a medium pot. In a small bowl, blend cornstarch and 1 tbsp water. Stir into sauce in pot. Bring to a boil; boil 1 minute until thickened.

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  • Meanwhile, with 2 forks, roughly shred chicken. Pour sauce over chicken and gently stir to combine. Spoon shredded chicken mixture onto rolls and top with sliced jalapeños, if desired.

Nutrition Facts

312 calories; total fat 6g; saturated fat 1g; cholesterol 88mg; sodium 616mg; carbohydrates 35g; fiber 2g; protein 29g.

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