Barbecue Chicken Sandwiches


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A wonderful and slow way to make sure your chicken is packed full of barbecue flavor to put on your sandwiches.

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  • 1 to 2 lb. boneless, skinless chicken thighs
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/4 C. chicken broth
  • Black pepper, to taste
  • 1 C. barbecue sauce
  • 1 C. Monterey jack cheese, shredded

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Place onion and bell peppers in crockpot and top with chicken thighs. Pour chicken broth over chicken. Season with cracked black pepper and cook on low for 6 to 8 hours. At the end of cooking time, drain liquid from pot and shred chicken. Return chicken to the crockpot and mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into split dinner rolls and top with shredded Monterey jack cheese.

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