- 25 mins
Ingredients
- 1 tbsp. olive oil
- 1 lb. boneless,skinless chicken thighs, cut into 1 1/2-inch pieces
- coarse salt and ground pepper
- 1 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 medium yellow onion, diced small
- 3 garlic cloves, roughly chopped
- 1 red bell pepper, seeded and diced small
- 1 can (14.5 oz) crushed tomatoes
- 1/4 cup hot-pepper sauce
- 3 tbsp. Worcestershire sauce
- 2 tbsp. yellow mustard
- 1 tbsp. molasses
- 8 buns
Preparation
Step 1
In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, about 5 minutes.
With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
To skillet, add onion, garlic, red pepper, and cook over medium, stirring constantly, until onion is translucent.
Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet. Season with salt and pepper and transfer to slow cooker.
To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire sauce, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.