Categories: Chicken main dish

Ingredients

• 1 can (15 oz.) tomato sauce
• 3/4 cup cider vinegar
• 1 small onion, finely chopped
• 1/4 cup plus 2 Tbsp. packed dark brown sugar
• 3 Tbsp. molasses
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 Tbsp. cornstarch
• 12 seeded hamburger buns
• Jarred spiced mild jalapeno peppers (optional)

Directions

1. Whisk together tomato sauce, vinegar, onion, brown sugar, molasses, salt and pepper in slow cooker insert. Add chicken breasts and thighs. Cover and cook on high for 6 hours or on low for 8 hours.

2. Uncover and remove chicken from sauce to a bowl. Pour sauce into a medium pot. Ina small bowl, blend cornstarch and 1 Tbsp. water. Stir into sauce in pot. Bring to a boil; boil 1 minute until thickened.

3. Meanwhile, with 2 forks, roughly shred chicken. Pour sauce over chicken and gently stir to combine. Spoon shredded chicken mixture onto rolls and top with sliced jalapenos, if desired.

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