3-Ingredient Brown Sugar and Mustard Chicken Breasts
PREP TIME: 5min COOK TIME: 4hrs
|Serving Per Recipe: 10|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Total Carbs 45g||15%|
|Dietary Fiber .5g||2%|
|Vitamin A 14%|
|Vitamin C 21%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
20 Slider or small potato rolls
3/4 cup packed brown sugar
1 medium onion, chopped
1/4 cup apple cider vinegar
2 tbsp. Worcestershire sauce
3 cups ketchup
1 cup water
Hot sauce, if desired
coleslaw for garnish or side dish, if desired
Place chicken in a 6- to 7-quart slow cooker. In a bowl or large measuring cup, mix ketchup, water, chopped onion, brown sugar, apple cider vinegar and Worcestershire sauce. Pour half the BBQ sauce over chicken breasts and thighs. Toss to coat completely. Pour remaining sauce into a small saucepan. Simmer 10 to 15 minutes until thickened. Set aside.
Cover slow cooker and cook 3 to 4 hours on high. Chicken is done when meat falls apart easily and meat thermometer inserted in center reaches 170°F.
Remove the chicken from the slow cooker. With two forks, shred chicken, discarding skin and bones. Return to slow cooker and toss with remaining juices.
Serve BBQ chicken on slider buns and top with the extra BBQ sauce. Serve with hot sauce and coleslaw on the side, if desired.
TIP: Chill Your Food Before Freezing. Cold foods freeze faster than hot foods. Putting hot food in the freezer also increases the freezer temperature, risking the defrosting of the other foods. Refrigerate an uncovered dish to cool quickly.
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