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Ingredients
- 1 Sweet Onion, thinly sliced
- 1 1/2 pounds Boneless Skinless Chicken Breasts
- 14 ounces canned Crushed Tomatoes
- 1 tablespoon Worcestershire Sauce
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Brown Sugar
- 3 tablespoons Yellow Mustard
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Chile Powder
- 1 teaspoon Ground Coriander
Directions
- Place the onion and chicken in the base of a crock pot; add the remaining ingredients; toss gently to combine
- Put the lid on the crock pot and set the heat on low; cook for 7 hours or until the chicken is tender and easy to shred
- Use two forks to shred the meat; serve immediately or place in container and refrigerate for up to five days