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BBQ Bacon Pulled Chicken Sandwiches

This simple recipe tastes amazing. We prefer putting mayo on the bun and adding cheddar or Muenster cheese, lettuce, tomato and onion. Several of us put ranch dressing on our sandwiches, too. —Jennifer Darling, Ventura, California
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    12 servings

Ingredients

  • 1 bottle (18 ounces) barbecue sauce
  • 1/2 cup amber beer or root beer
  • 1/4 cup cider vinegar
  • 2 green onions, chopped
  • 2 tablespoons dried minced onion
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 tablespoon dried parsley flakes
  • 2 pounds boneless skinless chicken breasts
  • 12 hamburger buns, split and toasted
  • 24 cooked bacon strips
  • 12 lettuce leaves

Directions

  • In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until tender, 3-4 hours.
  • Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 sandwich: 401 calories, 12g fat (4g saturated fat), 65mg cholesterol, 1175mg sodium, 43g carbohydrate (19g sugars, 2g fiber), 28g protein.

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Reviews

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Average Rating:
  • bonito15
    Apr 16, 2019

    loved the rootbeer in this recipe and it made a lot and was very juicy - didn't use quite that amount of bacon but did allow one strip per sandwich