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Pulled Chicken Sandwiches

I was raised as a Southern girl with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating. —Heidi Mulholland, Virginia Beach, Virginia
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 1 medium onion, finely chopped
  • 1 can (6 ounces) tomato paste
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 pounds boneless skinless chicken breasts
  • 6 whole wheat hamburger buns, split

Directions

  • In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top.
  • Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in buns.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts
1 sandwich: 296 calories, 5g fat (1g saturated fat), 63mg cholesterol, 698mg sodium, 35g carbohydrate (12g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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