BBQ Pulled Chicken Sandwich
This Slow Cooker BBQ Pulled Chicken Sandwich is a game-changer for your lunch or dinner. This recipe is a slow cooker to perfection in a few hours and only takes a few minutes to prepare. This is a great dinner idea to make for your guests or to enjoy for yourself.
Servings: 8 people
Ingredients
- 3 lbs boneless skinless chicken breast
- 16 ounces barbecue sauce 2 cups
- 3 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar packed
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Place chicken in the bottom of the slow cooker.
- In a medium bowl, whisk together the barbecue sauce, molasses, vinegar, Worcestershire sauce, light brown sugar, pepper, salt, onion powder, and cayenne pepper until combined.
- Pour the sauce over the top of the chicken and cook for 2 to 3 hours on high or 4 to 6 hours on low.
- Once the chicken is done, remove it from the slow cooker and shred it on a cutting board.
- While the chicken is out of the slow cooker, whisk together the cornstarch and water then add to the sauce and whisk to combine.
- Add the chicken back into the sauce and stir to combine. Cook on low for an additional 30 minutes so the sauce can soak into the meat and thicken.
- Serve warm on a toasted brioche bun with slaw and pickles or use in tacos, quesadillas, and more.
Notes
To freeze, cool completely and transfer to a freezer bag and squeeze out any excess air.
Store in an airtight container in the refrigerator for up to 3 days.
And 16 to 18oz. A bottle of barbecue sauce will work. Pick your favorite. We’ve made this with both Stubb’s and Sweet Baby Ray.