A simple hands-off shredded chicken recipe using a slow cooker and our sweet and savory Cherry Pomegranate Habanero Sauce.
4-8 Chicken breasts, boneless and skinless
1 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
1/2 cup Brown sugar
1 Tbsp.Extra-virgin olive oil
1 tsp. Garlic salt
Add all ingredients to a slow cooker. Cook for 8 hours on low heat. Remove chicken from crock pot, and shred. Serve wrapped in a tortilla, on a bun, or with a side of vegetables.
Recipe created by Annelise Rowe at, auniesauce.com.