Slow Cooker BBQ Pulled Chicken Sandwiches With Balsamic Onions and Peppers

• 1- 1/2 pound Boneless, Skinless Chicken Breasts
• 1 bottle (12 Oz. Size) Hard Cider (I Use Woodchuck)
• 16 ounces, weight Bottle Of Your Favorite BBQ Sauce
• 4 whole Scallions Sliced Thin
• 1/2 cups Balsamic Vinegar
• 3 Tablespoons Olive Oil
• 2 Tablespoons Honey
• 2 cloves Garlic, Minced
• 2 whole Large Red Onions Sliced Thin
• 2 whole Large Bell Peppers, Stem And Seeds Removed, Sliced Thin
• 6 whole Bulky Rolls

1. Into your slow cooker add chicken, cider and BBQ sauce.
2. Put the lid on.
3. Set on low and cook for 6 hours or set on high and cook for 4.
4. When the chicken is done use two forks to shred it, then mix it into the sauce.
5. Stir sliced scallions into your cooked chicken and let it sit on low while you make the onions and peppers.
6. For the balsamic onions and peppers:
7. Whisk together the balsamic vinegar, olive oil, honey and garlic in a small bowl.
8. Place sliced onions and peppers in the bottom of a large baking dish.
9. Drizzle your dressing over the top and roast at 350 F for 20 minutes.
10. Remove it from the oven, stir and toss everything on the pan so that the other side will cook.
11. Return to the oven for about another 15 minutes or until they are caramelized and browning a bit on the edges.
12. Place a manly heaping portion of pulled chicken on top of your rolls and top with a good size scoop of you onions and peppers.
13. Eat it and get messy while doing so!

chicken breasts, sauce, scallions, balsamic vinegar, olive oil, honey, garlic, red onions, bell peppers, bulky rolls

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-bbq-pulled-chicken-sandwiches-with-balsamic-onions-and-peppers/ (may not work)