First ingredient in bottled barbecue sauce: high fructose corn syrup. If I am what I eat, I certainly don’t want to be a processed sugar. If I’m going to have sweet and tangy barbecue sauce, it’s going to be one I make and can feel good about. So here goes!
In a crockpot, put 3-4 chicken breasts or 9-12 tenderloins.
Add one quarter cup natural ketchup, one half cup cider vinegar, one quarter cup brown sugar, 3 tbsp olive oil, and one half of an onion (chopped).
For seasoning, add a few shakes of chili powder, cinnamon, smoked paprika, cumin, and salt.
Turn crockpot on low and cook 4-5 hours.
When cooked, use two forks to pull the meat apart into shreds.
Serve on a sandwich or in a bowl.
(I also served corn on the cob with fresh orange juice and ginger shmear, just like chili lime shmear. Yum!)
Happy Allergy Free Eating!