Barista Pulled Chicken
4 lbs. boneless skinless chicken breast
1 jar Bellisari's Barista Sauce
1/4 cup brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
1/4-1/2 tsp. crushed red pepper
12 sandwich rolls
Combine brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker. Place chicken breasts in sauce and use a spoon to cover with sauce.
Cover and cook on low for 6-7 hours or high 3-4 hours. Chicken is done when it reaches an internal temperature of 165 degrees and is easily shredded with a pair of forks. Drain excess liquid.
Shred chicken and stir well to coat with Bellisari's Barista Sauce. Serve warm on sandwich rolls with our Saigon Slaw on the side!