Pulled Chicken Sandwiches


"Better than pulled pork."
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495 servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
  2. 2
  3. Trim the chicken breasts and place on top of the bed of onions.
  4. 3
  5. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
  6. 4
  7. Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
  8. 5
  9. When the chicken is falling apart tender, take two forks and shred the chicken.
  10. 6
  11. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.


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