Pulled Chicken BBQ
- 1/2 cup molasses
- 1 cup ketchup
- 1/4 cup vinegar
- 1/4 cup mustard
- 2 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 3-4 chicken boneless, skinless chicken breasts
In the morning, place the chicken breasts in a crock pot with enough water to cover the bottom of the pot, so the chicken doesn't burn. Sprinkle with salt and pepper.
Cover and cook on low for 6 hours or until the chicken is cooked all the way through.
When chicken is finished cooking, remove from crock pot and allow to cool slightly for a few minutes. Shred the chicken with two forks. Set aside.
Mix the top 6 ingredients together on medium heat in a large sauce pot. Add the shredded chicken and stir to heat through.
I served with corn on the cob and steamed broccoli.
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