Recipe – Pulled Chicken Sandwiches

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Do you LOVE Barbecued Beef sandwiches? I really like them, but seldom eat beef, or pork, for a variety of reasons. But, this is one of our favorite go-to recipes. It’s basically chicken and your favorite BBQ sauce in the crockpot. So EASY!!

This recipe easily feeds a crowd! You can easily increase it or decrease the amounts. Allow about 1/3 to 1/2 of a 4-oz chicken breast per person.   With one “family pack” of chicken breasts at my local Safeway, we were easily able to feed 12 hungry people, and a few more, at a recent gathering at our house.

Cook this versatile recipe, then put out some sourdough french bread for guests to make sandwiches to have a San Francisco flavor for this year’s Super Bowl. Often, I put out some small hard dinner rolls, cut in half for mini-sandwiches. I like to serve it with some crunchy cole slaw, too. Some people add the cole slaw to their sandwich while others put it on their plate as a side dish.

Last night, we had a super-tasty and nutritious dinner using this pulled BBQ Chicken. We steamed an acorn squash (but you could also cook a small butternut squash for this). We cut the soft squash in half, scooped out the seeds, and filled the indentation with the BBQ chicken. We topped it with a little grated cheese. Delicious!!!  This would have been great using steamed zucchini “boats”, too.

BBQ Sandwich

Pulled Chicken Sandwiches


6 boneless, skinless chicken breasts, cut into chunks

1 jar of your favorite barbecue sauce, divided

Hamburger buns, sliced sourdough bread or small round dinner rolls, cut in half


Place chicken chunks into a slow cooker. Stir in about 3/4 cup barbecue sauce. Cook on high for 4-6 hours (or all day on low). (For a Super Bowl party, I put it on low late at night and let the chicken and sauce simmer on low all night.) Mid-morning, I follow the remaining instructions.

With a fork, pull the chicken apart into shreds. Add the rest of the BBQ sauce in the jar. Stir and heat thoroughly, keeping the chicken warm on low.

Spoon onto buns, bread, rolls or into squash “boats”. Serve with Coleslaw – either on the side or as a crunchy topping in the sandwich.


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