Ingredients
Scale
- 2 cups ketchup
- 1 small onion, finely chopped
- 1/4 cup Worcestershire sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon molasses
- 2 teaspoons dried oregano
- 2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 pounds boneless skinless chicken breasts
- 12 sesame seed hamburger buns, split and toasted
- Pickle slices, optional
Instructions
- In a 3 qt. slow cooker, combine all ingredients except chicken and buns.
- Add the chicken breasts to the slow cooker, ensuring they are well coated with the sauce mixture.
- Cook, covered, on low for 3-4 hours, until the chicken is tender (internal temperature should reach 165°F).
- Remove chicken from the slow cooker and shred using two forks.
- Return shredded chicken to the slow cooker and mix well with the sauce.
- Serve the chicken mixture on the bottom half of toasted buns, optionally topping with pickle slices, and place the top of the bun back on.
Notes
Serve with sides like sweet potato fries, coleslaw, or salad. Great for meal prep and versatile for different serving styles.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 18g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Keywords: pulled chicken, slow cooker, chipotle, chicken recipes, easy meals