Pulled Chicken Sandwiches
I was raised as a Southern girl with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating. —Heidi Mulholland, Virginia Beach, Virginia
Ingredients
- 1 medium onion, finely chopped
- 1 can (6 ounces) tomato paste
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1-1/2 pounds boneless skinless chicken breasts
- 6 whole wheat hamburger buns, split
Reviews
Question: I cooked the chicken first and then made the sauce to go into the cooked chicken. Of course, there was a great deal of juice/broth in the slow cooker from the chicken. Is this to be anticipated? Do you incorporate the juice into the sauce or pour it out of the slow cooker before you add the sauce? I did the second but then had to add more chicken broth to liquify the sauce a little bit. I doubled the recipe because I was cooking for a crowd. Maybe if I was only using a pound and a half of the chicken, there wouldn't be that much broth. Any ideas??
This was such a simple and tasty dish. It took just minutes to mix up the sauce and toss it all in the slow cooker. The sauce has simple flavors that don't overpower the senses, and the chicken is moist and delicious. This one is a keeper.
I cheated and used rotisserie chicken since I had some to use up. I am always on the lookout to make my own BBQ sauce; I had to pour KC BBQ sauce into the homemade sauce so my family would eat it. They're spoiled and it has to taste like KC BBQ. I will say that this is an easy recipe and others might love it.