If you don’t have a slow cooker, poach chicken breasts until cooked through in the sauce and then proceed as instructed.
- 6 chicken breasts
- One 16-ounce can tomato sauce
- 1 onion, chopped
- 1 cup white wine vinegar
- 1 cup brown sugar
- 3 garlic cloves, chopped
- 4 teaspoon salt
- Mini slider buns, for serving
- Provolone cheese, for serving
- Sliced jalapeños, for serving
Combine all ingredients in slow cooker and cook on low for 9 hours. Make sure meat is all pulled apart into small chunks. Serve on mini buns topped with provolone cheese and jalapeños.