It is too darn hot to be using the stove/oven, don’t you think? The grill is a great option for hot days, but we have recently been getting the most inconvenient thunderstorms right around dinnertime. I wanted to find some recipes that are perfect for summer but can also be made in a slow cooker so your whole kitchen doesn’t heat up. This one for Slow Cooker Pulled Chicken Sandwiches is really easy to make: you brown the chicken, line the slow cooker with onions and garlic, pour the sauce over the chicken, and let it cook for 3 hours. You’re left with a really tender pull-apart chicken perfect for summer evenings!
Ingredients:
- 1 large onion, thinly sliced
- 3 garlic cloves, roughly chopped
- 1 teaspoon olive oil
- 2 pounds skinless, boneless chicken breast halves
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika powder
- 1/2 teaspoon Sriracha
- 8 hamburger buns, toasted
- radicchio, sliced
I made this in my Ninja Cooking System, which allows me to brown the chicken in the system instead of using a separate pot. Either way works!
Begin by turning your Ninja Cooking System to high heat. (If using a normal slow cooker, heat a large saute pan over medium-high heat). Drizzle with olive oil. Add the chicken and cook about 5 minutes on each side, or until browned.
If using a Ninja Cooking System, remove the chicken and place on a plate. Turn the cooking system to slow cooker low. (If using a normal slow cooker, turn the slow cooker on to low). Arrange the onion and garlic at the bottom of the slow cooker/cooking system and place the chicken on top of the mixture.
Combine the ketchup, cider vinegar, molasses, Dijon mustard, onion powder, cumin, smoked paprika, and sriracha, mixing with a whisk.
Pour over the chicken.
Cover and cook on low for 4 hours until the sauce thickens and the chicken is tender.
Remove the chicken from the slow cooker. Shred with 2 forks (or if you’re lazy like me, you can use the dough hook on your stand mixer… snazzy trick, right?)
Mix the shredded kitchen into the sauce.
Grill the buns and fill with 3/4 cup chicken mixture.
Top with sliced raddicho.
When I was mixing the chicken into the sauce, I was really thought there wouldn’t be enough to keep it moist, especially because the recipe called for white meat instead of thighs.
But. It was the perfect amount of sauce and the chicken was incredibly tender and moist!
This makes a ton of food which is great for a large group. I refrigerated the leftovers and was able to eat these delicious sandwiches all week. No complaints here!
Ingredients
- 1 large onion, thinly sliced
- 3 garlic cloves, roughly chopped
- 1 teaspoon olive oil
- 2 pounds skinless, boneless chicken breast halves
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika powder
- 1/2 teaspoon Sriracha
- 8 hamburger buns, toasted
- radicchio, sliced
Instructions
- Begin by turning your Ninja Cooking System to high heat. (If using a normal slow cooker, heat a large saute pan over medium-high heat). Drizzle with olive oil. Add the chicken and cook about 5 minutes on each side, or until browned.
- If using a Ninja Cooking System, remove the chicken and place on a plate. Turn the cooking system to slow cooker low. (If using a normal slow cooker, turn the slow cooker on to low). Arrange the onion and garlic at the bottom of the slow cooker/cooking system and place the chicken on top of the mixture.
- Combine the ketchup, cider vinegar, molasses, Dijon mustard, onion powder, cumin, smoked paprika, and sriracha, mixing with a whisk.
- Pour over the chicken.
- Cover and cook on low for 4 hours until the sauce thickens and the chicken is tender.
- Remove the chicken from the slow cooker. Shred with 2 forks (or if you’re lazy like me, you can use the dough hook on your stand mixer… snazzy trick, right?)
- Mix the shredded kitchen into the sauce.
- Grill the buns and fill with ¾ cup chicken mixture.
- Top with sliced raddicho.
