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Makes 8 sandwiches Ingredients:
  • 1 large onion, thinly sliced
  • 6 boneless, skinless chicken breasts
  • 2 cups ketchup
  • 4 tablespoons cider vinegar
  • 4 tablespoons molasses
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon black pepper
  • 2 teaspoons onion powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Tabasco sauce
  • 2 pinches salt
  • Creamy coleslaw (recipe follows)
  • 1 package Village Hearth Classic Hamburger Buns
 
Directions: Place onion slices on bottom of a slow cooker. Lay chicken breasts on top of onions. Mix together next 9 ingredients and pour on top of chicken, making sure to cover completely. Cook on low setting for 6 – 8 hours, until sauce is thick and chicken shreds easily. With two forks, shred the chicken and mix thoroughly with the sauce. Serve on buns with a scoop of coleslaw. Creamy Coleslaw
Ingredients:
  • 1 package shredded cabbage (16 ounces)
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons cider vinegar
Directions: In a large bowl, stir together all ingredients except cabbage. Fold in cabbage. Refrigerator for at least 2 hours.