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This is the original recipe from below site for Pulled Chicken Sandwiches in a Slow Cooker.

I am going to make a healthier recipe below & see if my kids notice a difference. Like all kids, my kids are truly critical of healthy food. It was not like that until they we stopped homeschooling and they started school: it must be a virus kids catch at most modern US schools!

Alas, I keep trying to feed them healthy delicious options.

I’ll let you know how it goes.

Here is the original: http://www.food.com/recipe/pulled-chicken-sandwiches-crock-pot-242547?photo=90961

ORIGINAL RECIPE

Dr. Cremers’ Healthy Pulled BBQ Chicken:  

Pulled BBQ Chicken in an Instant Pot for a Big Family

Feeds 8 plus left overs

• Sauce

• 1cup ketchup
• 2tablespoons cider vinegar
• 2tablespoons molasses or honey
• 2tablespoon yellow mustard
• 1teaspoon black pepper
• 3teaspoon onion powder
• 1teaspoon cumin
• 2teaspoon garlic powder
• 1teaspoon Tabasco sauce or Siracha sauce
• 2pinch salt

DIRECTIONS

1. Cut the onion in half and slice into thin half rings. Cut celery into chunks. Line the bottom of the crock pot with the onions.
2. Trim the chicken breasts and place on top of the bed of onions.
3. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (You can make the sauce the night before so that it is a simple dump and run in the morning.)
4. Turn on Instant Pot onto High Settings for 1hr.
5. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
6. When the chicken is falling apart tender, take two forks and shred the chicken.
7. Serve with quinoa (also can make in Instant Pot in 5 minutes or less).
8. and 
9. Serve with Kale chips: see recipe below

Original Kale Chips Cremers -Favorite Recipe

• 1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
• 1/4 cup hempseeds
• 1/4 cup nutritional yeast
• 1/4 cup sundried tomatoes, soaked for 30 minutes and drained
• 1/2 large red bell pepper, seeded and chopped
• 1 clove garlic, peeled
• 2 tablespoons lemon juice
• 2 tablespoons filtered water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed red pepper (optional)
• 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)

1. Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
2. In a large bowl, combine the kale and the pizza sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.
3. Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.
4. Make it Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over (it’s ok if you miss a few). Bake for 5 to 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.