- 1 (8 oz.) can tomato sauce
- ⅓ cup molasses
- ⅓ cup light brown sugar
- 3 tbsp. apple cider vinegar
- 1½ tsp. salt
- 1½ tsp. garlic powder
- ½ tsp. ground black pepper
- 3½ lb. chicken breasts, boneless, skinless
- 2 tbsp. corn starch
- 2 tbsp. water
- Optional: salt and pepper
INSTRUCTIONS:
- Add the tomato sauce, molasses, brown sugar, vinegar, salt, garlic powder, and pepper to a large (6 quart) slow cooker. Stir until well combined.
- Add the chicken to the slow cooker. Turn it over once to get both sides coated in sauce. Push the chicken down into the sauce as much as possible. Cover the slow cooker.
- Cook on low for 4-5 hours.
- Remove the chicken from the sauce. Turn the slow cooker to it’s highest heat setting.
- Mix the corn starch and water together until the corn starch is dissolved, making a slurry. Add the slurry to the BBQ sauce in the crock pot. Stir the sauce and cover.
- Use two forks to shred the chicken.
- Return the shredded chicken to the crock pot. Stir well to coat the chicken in the sauce. Heat for 15 minutes.
- Add salt and pepper to taste, if necessary. Serve.
Source: The Wholesome Dish
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