Football season is in full swing around here! While we’re not actually huge sports fans, we live right next to the University of Utah campus (close enough to hear the stadium on game nights) so we feel like we get caught up in football fever whether we want to or not. This last weekend was the U’s huge rivalry game against BYU, and all the excitement surrounding it was enough to get us interested in watching the game. And we needed some great football-watching food to go with it!
These barbecue chicken sandwiches were delicious and juicy. I liked that the barbecue sauce didn’t have a bunch of processed foods (except for the ketchup, I suppose) and it was super easy to throw together. Definitely one to make again!
Slow Cooker Pulled Chicken Sandwiches
Mel’s Kitchen Cafe
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
Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.
In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.