Slow Cooker BBQ Pulled Chicken Sammies
Ingredients
- ¼ medium yellow onion, cut into chunks
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- 1 ½ cups barbeque sauce, divided
- 3 large boneless, skinless chicken breasts (about 2 ½ pounds)
- 16 thin slices munster cheese
- 8 potato rolls
- 2 cups coleslaw
Instructions
- In a mini chopper, pulse the onion and garlic until finely chopped.
- Using a small rubber spatula, scrape down the sides of the chopper, add the soy sauce, vinegar and brown sugar and process until smooth, scraping down the sides as needed.
- Transfer the onion mixture to a 5- to 7-quart slow cooker.
- Add 1 cup of the barbeque sauce and mix to combine.
- Add the chicken and toss to coat.
- Cover and cook on high until the chicken shreds easily when pulled with two forks, about 2 ½ hours.
- Working one piece at a time, transfer the chicken to a cutting board and, using two forks, shred the meat into bite-sized pieces.
- Return the shredded chicken to the slow cooker, add the remaining ½ cup of barbeque sauce and mix to combine.
- To serve, place two slices of munster cheese onto the bottom of the potato roll, folding the cheese, as needed, to fit the bun.
- Top with a generous portion of the shredded chicken.
- Add a generous scoop of coleslaw, top with the potato roll and serve immediately.
Notes
If you’d like to add a smoky flavor, add a dash or two of liquid smoke to the mini chopper when adding the soy, vinegar and light brown sugar.
For a spicy version, add 1 to 3 teaspoons of hot sauce depending on how much of a kick you’d like.
For a spicy version, add 1 to 3 teaspoons of hot sauce depending on how much of a kick you’d like.