2poundsBoneless skinless chicken breastscut in half lengthwise
2mediumonionspeeled and cut into fourths
1 1/2cupsketchup
1/2cupbarbecue sauce
1/4cupbrown sugar
1/4cuppineapple juice
1tablespoonWorcestershire sauce
3tablespoonscider vinegar
Tabasco sauce to tasteabut 4 shakes for us
1teaspoongarlic powder
Salt and pepper to taste
16Slider buns
Instructions
Spray inside of crock pot with cooking spray. Add chicken breasts and onion. Mix sauce ingredients and pour over chicken.
Cook chicken on high for 1 hour. Turn to low setting and cook an additional 2 to 3 hours. Remove chicken from crock pot and shred with two forks.
Add about a cup of the sauce from the crockpot to the shredded chicken. If there's not too much liquid in the crockpot, return the meat to the pot and set on warm. Serve on heated or grilled buns with coleslaw or guacamole.
Notes
Pro Tip: Some chicken breasts are injected with a water solution for “plumping” reasons. If you have purchased one of these you will find it swimming in liquid once it’s cooked. Which means the bbq sauce will be much thinner and diluted in flavor. Purchase high quality chicken breasts (recommended) for this recipe. You’ll find the chicken at Whole Foods or reputable quality butcher shops are natural without injected liquids. The end result will be a chicken cooking in natural juices.Unfortunately this is not a dump it and leave it type of meal to cook all day for when you get home from work. Unlike tougher pieces of meat like a pot roast, you can over-cook chicken breasts. Even though they're swimming in liquid, cooking chicken breasts too long will result in a dry texture. Don't cook the chicken more than 4 hours.Can you place frozen chicken breasts in the crockpot? Absolutely not. Unless you want to risk salmonella poisoning. Only used thawed chicken for any crockpot chicken recipe. Why? Frozen chicken will not likely reach the temperature of 165 within the “safe window” of time in a crockpot. It's just too risky.