BBQ Shredded Chicken Sandwiches
Amazing Chicken Barbecue Sandwiches made in a slow cooker. Tender and flavorful, put the chicken and ingredients in the slow cooker in the morning, make the sauce ahead of time and dinner is easy when you get home in the evening!
- SLOW COOKER
- 2 chicken breasts
- 1 teaspoon red pepper flakes
- 1/2 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 tablespoon yellow mustard seeds
- 1/2 cup water
- 1/2 cup vinegar
- BARBECUE SAUCE
- 1/4 cup butter, unsalted
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can whole tomatoes, pureed
- 2 tablespoons ketchup
- 1 teaspoon salt
- 1/2 cup peach jam
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup dark brown sugar
- 1/2 cup cider vinegar
- 1 tablespoon worcestershire sauce
- 1 teaspoon tabasco sauce
- 1 teaspoon dried rosemary
- 6 sandwich buns, warmed
Adapted from recipe4living.com
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.