I love using the crock pot for cooking - it's so easy! This dish takes a bit of prep work before loading up the crock pot, but it's well worth it, and it's from my favorite all time magazine, the Food Everyday, a Martha Stewart magazine, the light issue!
1 T EVOO (extra virgin olive oil)
1 lb boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1 lb boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 medium yellow onion, diced small
1 red bell pepper, seeded and diced small
3 garlic cloves, chopped (or if lazy like me, use the minced garlic in a jar)
1 can (14.5 oz) crushed tomatoes
1/4 cup hot-pepper sauce like Frank's(go less if you don't want too much kick, I used a teaspoon of Cayenne pepper and 1/3 cup of BBQ sauce since I didn't have any sauces!)
3 T Worcestershire sauce
3 T yellow mustard
1 T unsulfured molasses
Serves 8 - so 8 wheat hamburger buns to be healthier, OR, if you like, use Hawaiian rolls (we LOVE these and they are super cheap at Costco)
Prep: Heat oil over medium-high, add chicken thighs, season with salt and pepper, cook until meat is done - about 5 minutes, repeat with chicken breasts. Then, move (without oil) to crock pot. Next, add onion, garlic and bell pepper and cook over medium, about 6 minutes (until onion is translucent), then add 1/4 cup of water and continue cooking for about 5 minutes. Season with salt and pepper and move to crock pot.
Crock Pot Prep: Add can of crushed tomatoes, hot-pepper sauce, molsasses, mustard and Wrocestershire. Stir with chicken and veggies made from prep above and cook for 4 hours on high until chicken is very tender. Shred chicken and wa-la! Ready to serve on buns!