29 September, 2012

My Shredded BBQ Chicken Sandwiches

Shredded BBQ Chicken Sandwiches ingredients (9)
Makes about 14 sandwiches
2 Vidalia onions, peeled and sliced in rings 
4 to 5 Tbsp Rustic Rub
6 large boneless, skinless chicken breasts (about 3- to 3.5-LBS)
2 (12-oz) cans A&W Root Beer
2 cups from (40-oz) bottle Sweet Baby Ray's Sweet Baby Ray's Original BBQ Sauce (refrigerate the extra and make pizza)

About 1/4 cup warm water

For serving
14 seeded or whole wheat sandwich rolls, toasted
About 2 cups Mexican Style Blend Shredded Cheese (Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero)



Variations

Use chicken broth instead of root beer and water.

Use Velveeta slices or shredded Sharp Cheddar or Smoked Gouda instead of the cheese blend.


This is a light sauce. For a thicker sauce (e.g., inspiration photo below), and after cooking, add an additional amount of Sweet Baby Ray's Sweet Baby Ray's Original BBQ Sauce to the 1 cup light sauce from the crock-pot and toss with the chicken. Alternatively, heat some of the BBQ Sauce and pass at the table.  



Shredded BBQ Chicken Sandwiches Directions
Get ready
Assemble the ingredients. 

Place a layer of onions in the bottom of crock-pot; reserve balance to layer between the chicken breasts.


Season the chicken
Rinse chicken and pat dry. Place the Rustic Rub in a small bowl. Use a fork to pierce the chicken; dredge each piece in the Rustic Rub and place in crock-pot, with layer of onion rings in between.


Cook the chicken 

In another small bowl, stir together the root beer, barbecue sauce and warm water; pour over chicken. Cover and cook on Low until the chicken shreds easily with a fork, about six to eight (6 to 8) hours. 

Stir a few times while cooking, spooning sauce over the top. Add small amounts of water (or chicken broth), as necessary, if the sauce starts to burn and thicken on the edges of the crock-pot.


Shred the chicken
When the chicken is cooked, remove it to a cutting board and shred with two forks. Chop it and transfer to a covered casserole dish. Ladle some of the sauce over the chicken; start with about 1 cup and toss lightly. (I use the remaining sauce to make chili.) 

Use a slotted spoon to remove the onions from the crock-pot to a small bowl and add a few tablespoons of the light sauce; cover and keep warm.


Keep covered dishes warm until ready to serve. 


Assemble the sandwiches  
To each toasted sandwich roll, add the sauced chicken followed by some of the cooked onions and cheese (which usually melt). Serve immediately. 

Refrigerate any remaining portions.


Shredded BBQ Chicken Sandwiches Notes





You might like
Tanner's BBQ Chicken Pizza


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Page Last Modified 13 June 2016

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