BBQ Pulled Chicken

Ingredients14

• 1 (6-ounce) can tomato paste
• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder (or onion powder)
• 2 teaspoons chili powder
• 2 teaspoons regular or smoked paprika
• 1 1/2 teaspoons dried oregano
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 2 lbs boneless, skinless chicken breasts or thighs (or 1 lb of each)
• 1 large or 2 small yellow onions, thinly sliced

Method6

1. In a medium bowl, whisk together all of the sauce ingredients, the tomato paste through black pepper, until well combined.
2. Place the sliced onion in the bottom of a 4-quart or larger slow cooker. Place the chicken on top of the onions.
3. Pour the sauce mixture over the chicken.
4. Cover and cook for 3-4 hours on HIGH or for 5-6 hours on LOW.
5. When the slow cooker time is up, remove the chicken to a sheet pan or platter. Using two forks, a meat shredder, or shredder claws, shred the chicken into pieces.
6. Add the shredded chicken back into the slow cooker and toss to coat with sauce. Keep on the WARM setting until ready to serve.