Ingredients
The following ingredients have 4 Servings
- 4 boneless (skinless chicken breasts)
- 1/3 cup molasses
- 6 tablespoons lemon juice
- 3 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 5 tablespoons water
- 1 12- ounce bottle chili sauce
- 1 teaspoon soy sauce
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 cloves garlic (minced)
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1 stalk celery (diced)
- Butter for grilling the rolls
- 1 6- count package Cobblestone Corn Dusted Kaiser Rolls
- 6 slices Colby / Monterey Jack cheese
- 1 pound coleslaw (I used store bought)
- 1 recipe for onion strings
Instruction
- Place into the slow cooker the molasses, lemon juice, vinegar, Worcestershire sauce, brown sugar, water, chili sauce, soy sauce, salt, pepper and garlic. Whisk together.
- Add the onion, green pepper and celery.
- Place the chicken breasts into the cooker in a single layer, if possible, making sure each is submerged in the sauce.
- Cook on high for 3 1/2 hours.
- Transfer chicken to a plate and shred with two forks.
- Return to slow cooker, reduce heat to low and cook for an additional 1/2 hour.
- Spread butter on each half of the Cobblestone Corn Dusted Kaiser Roll and grill until lightly browned over medium heat.
- Place approximately 1/2 cup of the chicken on each roll.
- Top with a slice of the Colby / Monterey Jack cheese.
- Add approximately 1/4 cup cole slaw.
- Top with a few onion strings
