Description
A summer staple. Make it once a week and use it in a different way each time!
Ingredients
- ⅓ cups Tomato Sauce
- ¼ cups Ketchup
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Sugar
- 2 teaspoons Seasoned Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Black Pepper
- 1 Tablespoon Chili Powder
- 3 whole Boneless, Skinless Chicken Breasts (about 2 Pounds Total)
Preparation
In the bottom of a slow cooker, whisk together all ingredients except for the chicken. Add chicken breasts to the barbecue sauce. Use tongs to toss them in the sauce.
Cook covered on high for 3 hours until the chicken is cooked through. Use 2 forks to shred the chicken—it will absorb the sauce once shredded.
Store in the fridge and use for anything you’d like. Enjoy!
Serving ideas:
1. On buns with pickles, shredded cabbage, and green onions.
2. On toasted buttered bread with provolone and bread and butter pickles.
3. Stuffed in half a baked potato with mozzarella, broiled, and topped with fresh herbs (omg yes).
4. Over salad with grilled corn, black beans, drizzled with spicy ranch.
5. In tacos or burritos.
