Pulled Barbecue Chicken Sandwiches

This recipe is very similar to the roast beef dip sandwiches that I posted awhile back, but this is the barbecue version with chicken instead of beef. It's a crock pot recipe (my favorite kind), and it literally takes about 10 minutes to put it all together. This particular recipe is for 2 people, but you can add more if you're serving a larger crowd.

  • 2 chicken breasts (I assume one per person)
  • Barbecue sauce
  • Hamburger buns (whole wheat is a plus)
  • Brown sugar
  • 1 minced garlic clove
  • Provolone cheese
  • Onion (don't worry-your picky eater doesn't have to actually eat it, it's just for flavor!)
  • Thaw the chicken breasts in the microwave
  • Place chicken in crock pot. Cover generously with barbecue sauce, 1 tablespoon of brown sugar, the minced garlic clove, and large chunks of onion (place these directly on top of the chicken to add some flavor when it's cooking).
  • Let sit on low for 5-7 hours
  • Once you're ready to eat, butter the hamburger buns and place the cheese on one half. Let it sit in a broiler or toaster oven until the cheese melts and the bun is toasted. 
  • Remove the onion chunks from the chicken mixture. Unless you want them in there. Whatevs.
  • Using two forks, tear the chicken apart so that it's nicely shredded and add more barbecue sauce (how much you add is up to your own discretion).
  • Place shredded chicken on the buns and serve hot.
I served this with buttery corn and my cheesy scalloped potatoes. Did I mention that I'm allergic to tomato acid and this ruins me? I should also probably mention that it is completely worth it.

Love and reflux,

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