Crockpot BBQ Pulled Chicken Sandwiches for a New Twist on an Old Fave​

barbecue chicken sandwichHow amazing is it when you find a recipe that your whole family loves and will eat the same way?

And bonus: What if that delicious dish called for just three ingredients and could be prepared effortlessly in a Crock-Pot? Well, my mouth-watering new staple -- barbecue pulled chicken sandwiches meets all those requirements. 


Sure, initially, you may feel like you're betraying your old love -- pulled pork -- but with so much less fat to trim, you'll forget all about that dish in no time. And, with chicken thighs priced at about half the cost of chicken breasts these days, the benefits to making this dinner just keep piling up!


2 lbs of boneless, skinless chicken thighs 

1-2 cups of your favorite barbecue sauce (I use Sweet Baby Ray's)

6 Rolls 


Place chicken, trimmed of fat, in the Crock-Pot, smother it with barbecue sauce, and cook on low for 6 hours or on high for 3 hours.

Remove the chicken from the Crock-Pot and shred it. Drizzle it with more barbecue sauce if you like a really juicy sandwich. 

Divide it among the rolls and enjoy!

Have you ever tried pulled chicken instead of pork? 

Image via Liz Alterman

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