Coat slow cooker with nonstick cooking spray. Sprinkle
chicken with seasoned salt and place in slow cooker. Pour
over chicken. Cover and cook on high for six hours.
Meanwhile, heat oil in a medium sauce pan over medium high
heat. Add onion and cook for five minutes, until golden. Stir in
ketchup, brown sugar, molasses, mustard and liquid smoke.
Simmer, covered, for 10 minutes, stirring occasionally.
Drain liquid from slow cooker, reserving 1/2 cup. Discard
remainder. Shred chicken; stir in warm sauce and reserved 1/2
cup cooking liquid. Serve on rolls.
Originally Submitted
5/10/2015
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