I’ve been meaning to post this recipe for quite a while, but kept it on the back burner–so to speak–(pahaha, so punny) since this whole Emergency Room saga began. I figured now is a great time to put it up, though, since it’s been wiggling its way into my food brain lately. Nothing like coming home from a 12-14 hour shift to the tangy and mouthwatering scent of barbecue sauce wafting out into the stairwell, and knowing that it’s coming from my own apartment. The best part about this recipe is that the prep time is next to nothing and it’s great for leftover lunches, too.
Texan Picante Chicken Sandwichitos
Cleverly named by: My fiance 🙂
– 1 medium onions or 1/2 large onions, thinly sliced
– 3 boneless skinless chicken breasts
– 1 cup ketchup
– 2 tablespoons cider vinegar
– 2 tablespoons molasses
– 1 tablespoon yellow mustard
- Cut the onion in half and slice. Line the bottom of the crock pot with the onions.
- Trim the chicken breasts and place on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I made the sauce the night before so that it’s even easier to prep in the morning.)
- Cook for 6 hours on low setting. While cooking, the sauce will thicken and darken and the onions will soften or perhaps dissolve completely depending on how thinly you’ve sliced them.
- When the chicken is falling apart tender, take two forks and shred the chicken.
- Serve on top of split buns. I like mine toasted and with a few spinach sprigs so they hold up better to the weight of the shredded chicken.