Tangy Homemade BBQ Chicken Sandwiches Crock Pot Style

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*3 pounds frozen Chicken Tenders, thaw in refrigerator

*2 medium Red Onions, julienned, less if you don’t like a lot of onions

*2 cups Ketchup

*1 can 6 ounces Tomato Paste

*1/3 to 1/2 cup Apple Cider Vinegar, add 1/2 if you’re a vinegar fan

*1 and 1/2 cups Dark Brown Sugar

*2 to 3 tablespoons Chili Powder

*2 teaspoons Onion Powder

*2 teaspoons Garlic Powder

*2 teaspoons Smoked Paprika

*2 teaspoons Kosher Salt or Sea Salt

*Slow Cooker Liner, for easy cleanup

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In a bowl combine ingredients for the Barbecue Sauce: Ketchup, tomato paste, apple cider vinegar, brown sugar, chili powder, onion powder, garlic powder, Smoked Paprika and salt. Mix until smooth. Makes about 4 cups of sauce.

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In a Crock Pot/Slow Cooker with liner, place chicken tenders, onions and add only 2 cups of the barbecue sauce (Save 2 cups of BBQ sauce). Cook on High for 4 to 6 hours or on low for 6-8 hours or until chicken is fork tender and pulls apart and is no longer pink.

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After chicken is cooked, drain most of the juices and add the last 2 cups of barbecue sauce and cook 30 more minutes on high or until sauce thickens.

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Serve in Brioche Buns, Hamburger Buns or Healthy Multi-grain Sandwich Buns.

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Note: I find different brands of frozen chicken tenders take longer to cook than other brands.

Enjoy!

Lindy