BBQ Sandwhiches

Ingredients:

For the sauce:


• 1 TBSP olive oil
• 1 medium sweet onion, diced
• 4 garlic cloves, finely diced
• 1/2 tsp sea salt
• Two 14.5 oz cans no salt added diced tomatoes, drained & pureed (or use canned tomato sauce – I didn’t have any)
• 4 TBSP honey (molasses may give a better flavor, but again, I didn’t have any and it tasted great with honey)
• 1/3 cup white vinegar
• 1 TBSP apple cider vinegar
• 4 TBSP brown sugar
• 1 tsp yellow mustard
• 1 tsp garlic powder
• 1/8 tsp cloves
• 1/8 tsp cayenne pepper
For the chicken:
• 1.5-2 lbs frozen chicken breast
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp poultry seasoning
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp garlic powder
• 1 cup water

Directions:

1. About 3.5-4 hours before serving, place chicken breasts, water, and spices into the crock pot. Cover and cook on high. When chicken has reduced in size and turned white, it should be done. At this point, shred chicken and set aside. If you desire, save your broth left in the crock pot. I froze mine and used it in another recipe later.
2. Heat onion in a saucepan over medium-high heat. Add onion and cook until slightly softened. Add garlic and cook just a minute more, stirring to keep it from browning.
3. Add in all remaining sauce ingredients. Cook uncovered over medium heat, stirring frequently, for about 25-30 minutes or until sauce is thickened to your liking.
4. Taste sauce and make any adjustments if necessary.
5. Add in shredded chicken and cook just until chicken is warmed (or, if added directly after shredded, chicken should still be warm).
6. Serve with 100% whole wheat sandwich buns, and enjoy!