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If you don�t have a slow cooker, this recipe can also be made in a dutch oven or similar oven safe pot with a lid. Simply combine all of the ingredients in the pot and bake at 350 for 2 hours, or until the chicken falls into shreds when you press on it gently with a wooden spoon.
Combine all ingredients except chicken in your slow cooker. Mix well. Add the chicken breasts, turning so they are coated with the sauce.
Cover and cook on low for 8 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that they shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
While the chicken is resting, melt the butter in a large saute pan set over medium heat. Add the sandwich rolls, cut side down, and cook until lightly toasted ? about 3 minutes.
Serve the pulled chicken on the toasted rolls. Top with pickle slices, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 5.1mg||2 %|
|Sodium 1610.9mg||56 %|
|Potassium 434.2mg||11 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 53.6g|
|Protein 8.1g||12 %|
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Calories per serving: 323
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