1 1/2poundsboneless skinless chicken breasts 3 to 4 large chicken breasts
Freshly ground black pepper
FOR THE SAUCE:
1(8-ounce) can tomato sauce
2 to 4tablespoonsbrown sugardepending on preferred sweetness
Place chicken and chicken broth in slow cooker. Sprinkle with garlic powder and pepper. Cook on LOW for 4 to 6 hours, or until chicken falls apart when you try to pick it up with a fork.
Drain liquid and any fat from slow cooker. Shred chicken with two forks. Measure sauce ingredients into a medium bowl or 2-cup measuring cup. Mix well and pour over shredded chicken. Stir to combine, cover slow cooker, and allow to reheat for a few more minutes. Serve on buns with sliced pickles, if desired.
I recommend cooking boneless, skinless chicken breasts on low as opposed to high, to lower the odds of chicken drying out. This recipe will work with any cut of chicken, but I like boneless, skinless chicken breasts because they are so easy, with no skin or bones to worry about picking out.
If your slow cooker runs hot or if you cook less chicken, you may want to check it at the 3-hour mark. If your slow cooker does not run as hot or if you double (or triple) the recipe, you will probably need to cook for 8 to 10 hours on low.
When a slow cooker recipe calls for chicken broth, I typically use water plus Organic (Chicken) Better Than Bouillon.
I also like to use jarred, refrigerated minced garlic in slow cooker recipes. I just dump in several spoonfuls...the garlic becomes mellow as it cooks and I really don't think you can use too much! But garlic powder (as called for in this recipe) will work as well.