Pulled Chicken Sandwiches

A variation of the pulled pork sandwich with a lighter twist!

Ingredients

·       1 cup of finely diced onions

·       1 teaspoon of canola oil

·       1 ¾ pounds of boneless skinless chicken thighs; trimmed of fat

• 1 cup ketchup

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• 2 tablespoons cider vinegar
• 2 tablespoons molasses or use ¼ cup of Sweet Baby Rays BBQ sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 8 (1.2-ounce) whole-wheat hamburger buns or can be used on slider buns

Preparation

·       Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.

·       Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.

·       Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.