Pulled Chicken Sandwiches
Posted By Nutmeg Notebook
2 pounds chicken breast, boneless, skinless no added broth
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon cumin powder
1/2 teaspoon ground chipotle chile pepper
1/2 tablespoon salt — or to taste
1/4 teaspoon ground ginger
Sauce:
2 teaspoons canola oil
1/2 cup onion — finely chopped
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 tablespoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 teaspoon chipotle chile canned in adobo — or to taste
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
To make the rub, combine dark brown sugar through ground ginger, stir. Rub mixture all over both sides of chicken breasts. Put chicken in a slow cooker.
To prepare sauce, heat oil in a non stick skillet over medium heat. Add onion; cook for 5 minutes or until tender, stiiring occasionally.
Sitr in sugar and next 6 ingredients; cook for 30 seconds. Stir in ketchup, vinegar and molasses; bring to a boil.
Pour sauce over the chicken in the slow cooker. Put the lid on and set on high for 3-4 hours.
Shred chicken with two forks, stir back into the slow cooker juices. Keep warm until ready to serve.
To serve place 1/2 cup of pulled chicken on a sandwich roll or hamburger bun. Top with hamburger dills if desired.
Yield: 10 -15 servings
Nutritional Information (for pulled chicken only, not including a bun)
10 Servings @ 1/2 cup per serving;
Per Serving: 175 Calories; 4g Fat (18.1% calories from fat); 21g Protein; 15g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 663mg Sodium.
15 Servings @ 1/3 cup per serving;
Per Serving (excluding unknown items): 116 Calories; 2g Fat (18.1% calories from fat); 14g Protein; 10g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 442mg Sodium.
Adapted to a slow cooker recipe from Cooking Light June 2006
Posted By Nutmeg Notebook
2 pounds chicken breast, boneless, skinless no added broth
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon cumin powder
1/2 teaspoon ground chipotle chile pepper
1/2 tablespoon salt — or to taste
1/4 teaspoon ground ginger
Sauce:
2 teaspoons canola oil
1/2 cup onion — finely chopped
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 tablespoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 teaspoon chipotle chile canned in adobo — or to taste
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
To make the rub, combine dark brown sugar through ground ginger, stir. Rub mixture all over both sides of chicken breasts. Put chicken in a slow cooker.
To prepare sauce, heat oil in a non stick skillet over medium heat. Add onion; cook for 5 minutes or until tender, stiiring occasionally.
Sitr in sugar and next 6 ingredients; cook for 30 seconds. Stir in ketchup, vinegar and molasses; bring to a boil.
Pour sauce over the chicken in the slow cooker. Put the lid on and set on high for 3-4 hours.
Shred chicken with two forks, stir back into the slow cooker juices. Keep warm until ready to serve.
To serve place 1/2 cup of pulled chicken on a sandwich roll or hamburger bun. Top with hamburger dills if desired.
Yield: 10 -15 servings
Nutritional Information (for pulled chicken only, not including a bun)
10 Servings @ 1/2 cup per serving;
Per Serving: 175 Calories; 4g Fat (18.1% calories from fat); 21g Protein; 15g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 663mg Sodium.
15 Servings @ 1/3 cup per serving;
Per Serving (excluding unknown items): 116 Calories; 2g Fat (18.1% calories from fat); 14g Protein; 10g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 442mg Sodium.
Adapted to a slow cooker recipe from Cooking Light June 2006
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