Ingredients
- 1 tablespoon olive oil
- 2 pounds skinless chicken breast (or thighs), cut into 1 1/2-inch pieces and seasoned with salt and pepper
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 1 can (14.5 ounces) crushed tomatoes
- 1/4 cup hot-pepper sauce (I used Frank's)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon molasses, brown sugar or honey
Preparation
Step 1
1.Heat oil over medium-high heat in a large skillet. Add chicken pieces and cook until just browned, about 5 minutes. Remove chicken from pan and transfer poultry to your slow cooker.
2.Add onion, garlic and pepper to the skillet. Cook until onion is translucent, about 5 minutes. Add 1 cup of water, stirring to scrape up browned bits from the bottom of the skillet. Cook for another 5 minutes, and season with salt and pepper. Transfer mixture to slow cooker and pour mixture over chicken.
3.In a small bowl, stir together crushed tomatoes, hot-pepper sauce, Worcestershire sauce, mustard, and molasses. Pour over chicken and vegetables. Stir to combine.
4.Cover and cook on high until chicken is tender and shreds easily, about 4 hours. Serve shredded meat on hamburger buns. Garnish with shredded cabbage, if desired.