Chipotle Pulled Chicken

• 2 cups ketchup
• 1 small onion, finely chopped
• 1/4 cup Worcestershire sauce
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 3 garlic cloves, minced
• 1 tablespoon molasses
• 2 teaspoons dried oregano
• 2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2-1/2 pounds boneless skinless chicken breasts
• 12 sesame seed hamburger buns, split and toasted

1. In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165u0b0).
2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ketchup, onion, worcestershire sauce, soy sauce, brown sugar, cider vinegar, garlic, molasses, oregano, pepper, ground cumin, paprika, salt, red pepper, chicken breasts, sesame seed hamburger buns

Taken from www.tasteofhome.com/recipes/chipotle-pulled-chicken/ (may not work)