Crockpot Barbecue Pulled Chicken

Ingredients

• 3 medium onions, thinly sliced


• 1 teaspoon olive oil


• 3 pounds skinless, boneless chicken breast


• 2 teaspoons ground cumin, divided


• 1 teaspoon chili powder


• salt and pepper


• 1 1/2 cups ketchup


• 3 tablespoons cider vinegar


• 3 tablespoons molasses


• 2 tablespoons Dijon mustard


• 1 1/2 teaspoon onion powder


• 1 teaspoon garlic powder


• 1 teaspoon Sriracha sauce


• 1/8 teaspoon cayenne pepper


• dash of cinnamon

Directions

1. Place half the sliced onions in the bottom of the slow cooker. Season chicken with salt, pepper, 1 teaspoon ground cumin and chili powder. Heat a large non-stick skillet over medium high heat. Add oil and use a spatula to cover bottom of the skillet. Place chicken in skillet in a single layer and cook until nicely browned on both sides.


2. In a bowl, mix together ketchup, 1 teaspoon ground cumin, vinegar, molasses, mustard, onion powder, garlic powder, Sriracha sauce, cayenne and cinnamon. Dip chicken pieces in sauce and place in single layer in crockpot. Add rest of the onions, chicken and sauce. Cover and cook on low for 4 hours or high for 2 hours until tender and cooked through. Do not overcook.


3. Remove chicken from pot and shred using two forks. Blend sauce in food processor or using hand stick blender. If sauce still needs thickening, reduce it on the stove, and if desired, thicken with a slurry of a little cornstarch and water. Return chicken and sauce to crockpot, mix well and keep warm on low until serving time.

Notes

I added a little gluten-free soy sauce and ketchup to the sauce for color, reduced it down, and thickened it before serving.