Mini hamburguesas de pollo a la barbacoa en olla de cocción lenta y reseña de Crock-Pot

Ingredientes

• 2 onions (sliced)
• 4 skinless chicken breasts or 8 skinless boneless chicken thighs ((roughly 750g/1 3/4lb))
• 400 ml Healthy Homemade BBQ Sauce ((or your favourite BBQ sauce))
• 8 white or brown bread rolls
• No Mayo Coleslaw ((or your favourite coleslaw))

Preparación

1. 1

   Place the sliced onion in the slow cooker (I used Crock-Pot 4.7L / 4 quart) and place the chicken on top. Pour over the BBQ sauce.

2. 2

   Cover and cook on Low for 6 hours or High for 4 hours, or until the chicken is tender and easy to shred.

3. 3

   Remove the chicken breasts from the slow cooker and put on a plate or a board. Shred using two forks, then return the chicken to the slow cooker and mix with the sauce and onions.

4. 4

   To serve, cut open the bread rolls, load up with coleslaw and the shredded chicken and top with more BBQ sauce.