These were a hit. We had them tonight when the missionaries came over.
1 small yellow onion, thinly sliced into half moons
2 lbs. boneless, skinless chicken breast, fresh or frozen *
1 c. Ketchup
2 TB. apple cidar vinegar (I used: 2 TB. red wine vinegar and 1 TB. water)
1 TB. Dijon mustard (I used: plain yellow mustard)
2 TB. molasses
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Whole wheat buns, rolls or on the French Bread rolls.
Place the onions on the bottom of a slow cooker. Place chicken on top.
In a medium bowl, mix ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder , Tabasco and salt.
Pour over the chicken. Cover and cook on low until chicken is fork-tender and the **sauce has thickened slightly (Abt. 5-6 hours).
Remove chicken and shred meat. Return it back to slow cooker, mixing with sauce. Serve the chicken hot on rolls.
*I used a bunch of frozen chicken tenderloins.
**I noticed that the sauce didn't thicken much, until I had shredded the chicken.
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