Pulled Chicken Sandwiches (Crock Pot)

1 medium onion, thinly sliced

3 boneless skinless chicken breasts

Sauce

1 cup ketchup (can substitute some ketchup with BBQ sauce)

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon yellow mustard

1/4 teaspoon black pepper

1 teaspoon onion powder

1/4 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon Tabasco sauce

1 pinch salt

2 tablespoons brown sugar (optional)

1. Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.

2. Trim the chicken breasts and place on top of the bed of onions.

3. Mix all of the sauce ingredients together and pour on top of the chicken covering completely.

4. Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.

5. When the chicken is falling apart tender, take two forks and shred the chicken.

6. Serve on top of split buns.