Slow Cooker Maple BBQ Pulled Chicken Sandwiches
Description
This pulled chicken recipe is perfect for a small family, but feel free to double the recipe if you need more. The maple syrup makes it sweet and the jalapenos give it a little bit of a spicy kick.
Ingredients
1 very large boneless skinless chicken breast, thawed, patted dry and lightly salted
1/2 c. chopped onion
1 jalapeno, chopped
1 garlic clove, minced
1/2 c. pure maple syrup
1/4 c. apple cider vinegar
1/4 c. tomato paste
1 T. brown sugar
1 T. Dijon mustard
1 T. Worcestershire sauce
1 t. ground paprika
1 t. ground chili powder
1/2 t. ground cumin
1/4 t. salt
1/4 t. freshly ground black pepper
4 hamburger buns
Directions
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Slow Cooker Method:
In a 6-quart slow cooker, add chicken; top with onion, jalapeno and garlic.
In a large measuring cup or a bowl, whisk together maple syrup, vinegar, tomato paste, brown sugar, mustard, Worcestershire sauce, paprika, chili powder, cumin, salt and pepper.
Pour sauce over the chicken; cover; cook on high for 4-6 hours or on low for 8-10 hours, or until chicken is cooked and easily falls apart. Shred the chicken with 2 forks; stir. Serve on hamburger buns.
4 sandwiches.
Oven Method:
On the stovetop in a large Dutch oven, heat 1 T. vegetable or olive oil; add the chicken top side down; cook until browned, about 4-5 minutes; flip; cook 4-5 minutes or until golden brown. Transfer to a plate; keep warm.
Add onion, jalapeno and garlic to the pot; cook until softened, about 5 minutes. Stir in the maple syrup, vinegar, tomato paste, brown sugar, mustard, Worcestershire sauce, paprika, chili powder, cumin, salt, and pepper; bring to a boil.
When sauce is boiling, turn heat down to a simmer; add chicken; cover with sauce. Cover with a lid; cook 1-2 hours or until chicken is cooked to 165 F degrees and easily falls apart. When the chicken is cool enough to handle, shred and place back in the sauce.
Serve on hamburger buns.
4 sandwiches.