Monday, May 28, 2012

Slow Cooker Barbeque Chicken Sandwiches

This past week has been a whirlwind of cakes. Okay, so only two cakes, but still it is two cakes that I have never attempted myself, so they have taken a lot of brain power to get through. They wont be cakes that will be posted here right now, but I will have to make both of them again so I can post them on the blog. I made a four layer rainbow cake for a friend's birthday, and then on Saturday, I managed to finish my first ever rose cake!

When I am having a busy week, there is nothing better than throwing something in the crock pot and letting it do its thing all day, and coming home and having an almost ready-made dinner! This recipe is one of those that doesn't take much effort at all, and man you cant beat the flavor the chicken when its been slow cooked with the bones, skin, and best of all, homemade Barbecue Sauce!

I found this recipe from Pioneer Woman, and immediately knew that I had to make it, with a few slight adjustments.

Start out with a whole chicken, cut up, with the skin on. I cut up my own, but that was only because I couldn't find them already cut up. Do which ever you would prefer. Take the cut up chicken, season with salt and pepper, and sear the sides in some hot oil for a couple min. Once slightly browned, add the chicken to the crock pot and pour out the excess oil.

Take a sliced up onion and 6-10 cloves of garlic (depending on how brave you are) and fry them in the same pan for a couple of minutes. Don't let them burn.

Transfer to the crock pot. Remember how I said don't burn the onions? Well I did. Do as I say, not as I do okay? Okay. Moving on.

Add your favorite Barbecue Sauce, or if you are feeling up to the challenge, try making my Homemade Barbecue Sauce. Also, don't pay attention to the horrible pictures. I didn't know the beauty of having a nice lens and food photography yet. I will re-post my BBQ sauce soon with better pictures :) You want enough Barbecue Sauce for the chicken to be swimming in it. I also added about a Tablespoon of water to thin it out just slightly. I'm glad I did too, because it reduces a lot as it cooks all day.

I turned my crock pot on LOW for a couple hours, then I changed it to HIGH, and it cooked for a total of about 5-6 hours before I started shredding the meat.

After about 5 hours of cooking on HIGH, you should see the meat just falling off the bones. This is how you know its ready. If its not doing that, keep cooking. You really shouldn't have much shredding of the meat to do. It will basically do that on its own when you pull it off the bone. You just want to make sure and be thorough when pulling out the bones and the hard cartilage parts. You don't want to take a big chomp onto one of those!

Once all the meat is off the bones, and its shredded to your desired consistency, place it back in the slow cooker and turn it to LOW just to keep warm until you are ready to serve!

Serve on bread of your choice, and with Pioneer Woman's Cilantro Slaw. We have eaten this on multiple types of bread already, and all of them are winners! The slaw is a must do for this recipe! It truly is to die for, and I promise you will never not make this slaw again! It is by far the best I have tasted!

Slow Cooker Barbecue Chicken Sandwiches | Printable Recipe

  • A whole chicken, cut up, skin on
  • One whole brown onion, sliced
  • 6-10 cloves of garlic, as desired
  • roughly 16oz Homemade BBQ Sauce, or favorite store bought kind
  • 1 Tbsp water, to thin out sauce
  • Baguette bread, crusty rolls, or other desired bread, to serve
  • Pioneer Woman's Cilantro Slaw, or other coleslaw, to serve
  1.  Brown just the outsides of the chicken in some oil over medium high heat.
  2. Add browned chicken to crock pot and pour off excess oil. Add the sliced onion and garlic to pan and cook for a couple min, until slightly browned. Don't burn the onion and garlic.
  3. Add to slow cooker along with barbecue sauce. Cook on HIGH for 5-6 hours, until the meat is falling off the bones.
  4. Carefully and thoroughly remove all of the bones and cartilage from the chicken, and shred any meat that is bigger than you desire it to be. Remove the garlic if you wish.
  5. Place the shredded chicken back in the crock pot and turn on LOW and keep warm while you make the coleslaw and assemble sandwiches.
  6. Place on the bread, and top with coleslaw and serve warm.
  7. Enjoy!

slightly adapted from Pioneer Woman

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  1. Good thing I just ate my fruit, otherwise I'd be needing to have some of that right away. Yum!

  2. that is so good.. i must try it

    1. Thank you so much for stopping by and I really hope you do get the chance to make these. They are fabulous!

  3. I love barbecue chicken dishes! BTW Love your stove top!

    1. Hi Rachel! Thank you so much for stopping by here! That made my day!!!! Barbecue chicken is one of my all-time favorites! Haha, thank you for the comment on my stove top :) You are too sweet! Your blog is so beautiful and I really cant wait to make those churros you made! So delish!!!!

  4. Carla - U ARE MY DINNER GURU! ha ha - but seriously this looks great! Its like torture at work! And your photos - just stunning!

    1. Thank you Heidi! You are too sweet. I do hope you get the chance to make these!

  5. oh wow - I love pulled pork so I am sure I would love to tuck in to one of these!

    1. Thanks Steve! Yes if you love pulled pork, you'll definitely love these! I have also made slow cooker pulled pork sandwiches with BBQ sauce, and they are fantastic! That is definitely another option! BTW love your blog too! It is great :)

  6. This looks so good, Carla! I LOVE coleslaw on my burgers and pulled pork. I just made a homemade coleslaw recipe on my blog using store-bought broccoli slaw and the leftovers would go great with this recipe. Thanks!

  7. Your recipes are always fantastic, but this one is superb!
    BBq chicken is a classic menu that everyone loves! Perfect to celebrate something!

    We wonder if you mind to join our online cookbook site and share your best recipes to our members? We'll surely be excited to have someone expert like you on our network.

  8. Tenderize and flatten the chicken breast by placing it between two sheets of plastic cooking wrap and pound it with a cooking mallet on a food-safe cutting board. During baking, the chicken breast will shrink and thicken so start by flattening it to no more than 1/2-inch thick.


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