In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.
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|Serving Size: 1 Recipe (1637g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 359 (25%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 639.6mg||197 %|
|Sodium 4196.3mg||145 %|
|Potassium 4670.8mg||123 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 53.2g|
|Protein 202.8g||290 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1453
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