6-8 Boneless skinless chicken thighs (1 - 3/4 lbs)
2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup low-sodium chicken broth
16 small ciabatta or round dinner rolls or slider buns
Sauce 1 cup Olive Gourmet 18-Year Traditional Aged Balsamic
3/4 cup tomato ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Olive Gourmet Neapolitan Herb Aged Balsamic
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
Salt and fresh ground pepper to taste
Place chicken in 4-quart slow cooker. Top with onion; sprinkle with thyme and rosemary. Pour broth over chicken. Cover and cook on LOW for 5-6 hours. Meanwhile...
Mix all sauce ingredients in a medium sauce pan. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 20-25 minutes or until reduced to about 1 - 1/2 cups, stirring occasionally. Cover and set aside until chicken is ready.
When chicken is tender, remove from slow cooker. Shred with two forks. Strain liquid from slow cooker, leaving onions. Mix chicken and onions with one cup sauce. Serve on rolls or buns with remaining sauce on the side.