2tspsmoked paprika (regular paprika will do just fine)
salt and pepper
1/4 cupketchup
2tbsp molasses
2tbspcider vinegar
2tspdijon mustard
8 hamburger buns(I use Canyon Bakehouse gluten free buns)
Instructions
Lightly coat slow cooker with olive oil spray. Microwave onion, tomato paste, chili powder, oil, paprika, ¼ tsp salt, and ¼ tsp pepper in small glass bowl, stirring occasionally, for about 5 minutes, or until onion is softened. Transfer to prepared slow cooker.
Stir in ketchup and molasses. Add chicken to slow cooker and coat evenly with sauce mixture. Cover and cook for 3 hours on low (chicken should reach 160 degrees).
Transfer chicken to cutting board and shred with two forks. Stir vinegar and mustard into sauce in slow cooker. Stir in shredded chicken until well coated with sauce. Serve piled on top of a hamburger bun. Enjoy!
Notes
In this recipe, I use the microwave instead of the stovetop to quickly (and easily!) soften the onions and get a head start on building flavor with the spices. Less time, less fuss, and probably more importantly, less dishes!