Ingredients

• 1 onions (small, finely chopped)
• 3 cloves garlic (finely chopped)
• 8 ounces tomato sauce
• 1/4 cup tomato paste
• 1/4 cup cider vinegar
• 1 tablespoon worcestershire sauce
• 2 tablespoons light brown sugar
• 2 tablespoons molasses
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound skinless chicken thighs (boneless, trimmed of fat)
• 1 pound boneless skinless chicken breasts (trimmed of fat)
• whole wheat rolls
• coleslaw
• 1 pound slaw mix (tricolor, red and green cabbage and carrots)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey
• kosher salt
• black pepper

Directions

1. Place all of the ingredients except the chicken in the bowl of a slow cooker. Add the chicken and turn to coat the pieces with the sauce.
2. Cover and cook on low heat for 6 hours. Remove the chicken and place it on a cutting board. Shred the meat with two forks.
3. Place the chicken in a large bowl and stir in enough sauce to coat all of the meat well (I ended up with about 2 ½ cups sauce and used about 1 ¾ cup to toss with the chicken). Save remaining sauce to serve on the side.
4. Serve pulled chicken on whole wheat rolls with Summer Coleslaw (see recipe below) or other desired toppings.