1/2cupKetchupno sugar or high fructose corn syrup, see notes
1Tbspbottled minced garlic
1 1/2tspworcestershire sauceno sugar listed in ingredients, see notes
1tspsalt
1/2tsppepper
1/2tspdried gingerground
1/2tsponion powder
Instructions
To make immediately
Combine all ingredients in a slow cooker. Mix well. Cook on low 6 hours or on high 4 hours. Shred chicken and serve on buns.
To freeze
Combine all ingredients in a large zip top freezer bag. Label and freeze.
To cook after freezing
Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken and serve on buns.
Instant Pot
Combine all ingredients plus 1/2 cup water in the Instant Pot. Set valve to sealing. Program for manual-high, and 12 minutes. Shred chicken and serve on buns.
Instant Pot (from frozen)
Add frozen meal to instant pot. (Please note: it is helpful to freeze in a container that is instant pot friendly so that the frozen meal will fit in the allotted space of the Instant Pot insert.) Add 1/2 cup liquid. Set valve to sealing. Program for manual-high, and 12 minutes. Shred chicken and serve on buns.
Notes
Pineapple juice from concentrate is yellow tier, but pineapple juice not from concentrate is green tier.Organicville ketchup uses agave instead of sugar and is what we used for testing purposes.We used The Wizard's Worcestershire Sauce for testing purposes.For gluten free, choose 100% whole grain gluten free buns with no high fructose corn syrup. Also consider serving these open-faced over toasted gluten free bread.