1 medium onion, thinly sliced (I did thin rings cut in half---but my family didn't like the "big" chunks of onion---so next time I will have to dice them to hide them in the sauce)
3 boneless skinless chicken breasts
1/2 C. ketchup
1/2 C. BBQ sauce
2 T. cider vinegar
2 T. molasses
1 T. yellow mustard
1/4 tsp. black pepper
1 tsp onion powder
1/4 tsp cumin (I did scant, because I don't like Cumin)
1/2 tsp garlic pwd.
1/2 tsp. Tobasco (I don't like tobasco, so I did 1/4 tsp cayenne---it was not spicy at all)
1 pinch of salt
Brown the onions (they take longer than the chicken to cook...so they need a little extra cooking time at the beginning). Line the bottom of crock pot with onions.
Trim the chicken breasts and place on bed of onions.
Mix sauce ingredients together in separate bowl. Pour sauce over chicken.
Cook for 5 hours on low, or until chicken is done. When the chicken is falling apart tender, remove chicken from sauce, use two forks to shred the chicken.
Serve on top of split buns or hamburger buns, etc.. I toasted mine first.
It was not spicy at all. I doubled the recipe for my family of eaters and had leftovers, but I don't think 1 recipe would have been enough.
The total weight watchers points plus for the chicken and sauce was 67 point plus. It made (12) half cup servings. Which comes to about 6 points for 1/2 C. Plus the bun. (mine were 5 points for a large hamburger bun, so I only ate the bottom bun and had it open-face with a fork).
