BBQ Shredded Chicken Sandwiches

BBQ Shredded Chicken Sandwiches

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Here are delicious shredded chicken sandwiches covered with a great barbecue sauce. But first, you must cook your chicken in a crockpot to make them tender and juicy.

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Time needed

8-10 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • Slow Cooker:
  • 2 chicken breasts
  • 1 tsp. red pepper flakes
  • 1/2 Tbs. salt
  • 1 tsp. fresh ground black pepper
  • 1/2 Tbs. yellow mustard seeds
  • 1/2 C. water
  • 1/2 C. vinegar
  • Barbecue Sauce:
  • 1/4 C. butter, unsalted
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15-oz.) can whole tomatoes, pureed
  • 2 Tbs. ketchup
  • 1 tsp. salt
  • 1/2 C. peach jam
  • 1/4 C. dijon mustard
  • 1/4 C. honey
  • 1/4 C. dark brown sugar
  • 1/2 C. cider vinegar
  • 1 Tbs. worcestershire sauce
  • 1 tsp. tabasco sauce
  • 1 tsp. dried rosemary
  • 6 sandwich Buns, warmed

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Directions

Place the chicken in a slow cooker on low heat setting. Add remaining slow cooker ingredients and cook for 8 to 10 hours. Remove the chicken, discard the bones and skin, and shred the meat using two forks. Place the shredded chicken in a large bowl. Mix vegetables with shredded chicken. Discard the liquid.

To make the barbecue sauce, melt butter over medium heat in a medium sauce pan. Saute onions and garlic until soft and translucent, about 7 minutes. Add all remaining ingredients (except buns and pickles) and stir to combine. Bring to a boil, reduce the heat to low, and simmer uncovered for about 2 hours, stirring occasionally to prevent burning.

Mix half of the sauce with the shredded chicken and save the other half. Heat the shredded chicken mixture before serving. Assemble chicken into sandwiches with any other desired toppings.


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