I included frozen rolls with this meal because it is a freezer meal after all and the convenience of having rolls ready to go that taste great in less than 10 minutes can't be beat. Unfortunately I didn't have the time to shop around enough to find frozen rolls that were a decent sandwich size :( I am of the personal opinion that when fresh bread is frozen then thawed it just never quite tastes the same so that is why I didn't include a bag of fresh rolls with your meals and opted for frozen. I hope the convenience/great taste factor outweighs the size issue. I look forward to getting your feedback to see if this is a repeat worthy freezer meal or not :-)
Serves 6
1 small to medium yellow onion, thinly sliced into half moons
2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
DIRECTIONS:
Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.
Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.
In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.
No comments:
Post a Comment