I made these BBQ chicken sandwiches the other night when we had some friends over. I actually tripled the batch, and had leftovers to freeze which is not a bad thing at all!
It was super easy. The recipe called for chicken thighs, but I used breasts as they are leaner, however thighs would be cheaper and more moist.
Barbecue Chicken Sandwiches
1 to 2 pounds boneless, skinless chicken breasts
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chicken broth
Cracked black pepper, to taste
1 cup barbecue sauce
1 cup Monterey jack cheese, shredded
Place onion and bell peppers in crockpot and top with chicken. Pour chicken broth over chicken. Season with cracked black pepper and cook on LOW for 6 to 8 hours.
At the end of cooking time, drain liquid from pot and shred chicken. Return chicken to the crockpot and mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into split dinner rolls and top with shredded Monterey jack cheese.
I used John Hardy’s BBQ sauce, which is not real thick, but good, so it looked a little like salmon, because it wasn’t real red! Next time I will use a thicker sauce like Famous Dave’s or something… Still good and easy, especially to feed a group!