BBQ Pulled Chicken Sandwiches

The hot sauce you choose determines the flavor profile. The heat softens in the slow cooker, so if you want it spicy, use more or use the hottest thing in your fridge.

Ingredients

BBQ Sauce

1 cup ketchup

2 tbsp packed light brown sugar

2 tbsp apple cider vinegar

3 tbsp Worcestershire sauce

1 tbsp yellow mustard

1 tbsp hot sauce

1 tsp smoked paprika

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp cayenne pepper

1/2 tsp dried oregano

Sandwiches

4 bulkie rolls (or other soft sandwich rolls)

6 cups coleslaw (store-bought or homemade)

1 lb boneless, skinless chicken breasts

1/2 medium yellow onion, chopped

1 tbsp Worcestershire sauce

1 tbsp olive oil

1 tbsp packed light brown sugar

Preparation

1. Combine all the BBQ sauce ingredients in a small saucepan over medium-low heat. Stir to combine and simmer for 5 minutes, until slightly thickened. Set aside.

2. Pour the BBQ sauce into a 5–6 quart slow cooker. Add the chicken breasts and turn to coat. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is cooked through to 165°F and pulls apart easily.

3. Transfer the chicken to a cutting board and shred using two forks. Return to the slow cooker and stir to coat with the sauce. Pile onto the rolls, top with coleslaw, and serve immediately.

Notes

Inspired by Barefeet In The Kitchen.