Slow Cooker BBQ Chicken Sandwiches

Last minute Friday food adventure – it was 5:30pm, last Friday and we couldn’t decide what to do for dinner. Weather was too gross to go out, no food in the fridge, and we had ordered take out the previous week… what to do… Somehow ended up finding this recipe in the nick of time but it was good because there wasn’t much to it. Super easy – threw the ingredients into the crock pot, let it do its thing for 3 hrs and dinner was ready.

Original recipe from allrecipes.com

We made about 4 sub-style sandwiches and still had left over chicken… so… this would be enough for approx 6 sandwiches

  • 4 frozen skinless, boneless chicken breast pieces
  • 1 (12 ounce) bottle barbecue sauce
  • 1/2 cup Italian salad dressing (didn’t have any on hand, so I just made some)
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

1)  Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2)  Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

3)  Reserve extra sauce once chicken is cooked. Place chicken into dish and shred with fork, mix in a couple of laddles of sauce to prevent chicken from drying out.

Italian Salad Dressing – tweaked from the original

  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon dried parsley
  • 2 teaspoons italian herb mix (basil, oregano, thyme, marjoram)

1)  In a small bowl, mix all ingredients together. If not using right away, store in a tightly sealed container.

2)  To prepare dressing, whisk together 25 mL white vinegar, 1/3 cup olive oil, 1 tablespoons water and 1-1/2 tablespoons of the dry mix. (I just blended everything together in the magic bullet)

To Assemble:

  • Hotdog buns
  • Cheddar or Havarti Cheese (Cheddar was preferred)
  • Honey mustard Sauce (optional)

1)  Scoop generous amount of shredded chicken onto bun. Top with a couple spoonfuls of reserved sauce.

2)  Add sliced cheese over top and a little honey mustard sauce if you’d like.

3)  Broil the open sandwich, until cheese is bubbly and melted.

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