Pulled BBQ sandwiches have never been my “thing”, which is unfortunate given that we live in Memphis. I guarantee that no matter what function you attend, the likelihood of the organizer opting for BBQ catering (easy! cheap! Memphissy!) is around 75%–oversized foil pans of an unidentifiable pulled meat slumped next to styrofoam bowls of flaccid, overchopped, watery coleslaw.
That being said, the first thing that came to mind when I was in need of an easy, cheap main dish for a potluck was Crockpot BBQ sandwiches. I’d seen them lurking around Pinterest and had heard positive accounts from friends who’d thrown their own potlucks, and I was intrigued! I’d originally considered pulled pork, but since my father-in-law doesn’t eat it for religious reasons, chicken seemed like the next logical step.
Disastrous in that everyone loved it–especially O–and I’m now required to make these Crockpot BBQ chicken sandwiches seemingly once a fortnight. Even I–pulled BBQ sandwich hater!–drooled over the tender shredded chicken, steeped in a savory, smoky, lightly sweet sauce, topped with spicy, smoky-in-a-different-way chipotle coleslaw that I made specifically to level up these classic sandwiches.
These are perfectly crowd-pleasing and perfectly easy–equally ideal for entertaining in the warmer months and a quick weeknight dinner. Throw some chicken breasts in the Crockpot, pour some other stuff over it, wait a while, shred, et voilà! It doesn’t get simpler than that, my friends!
I personally dislike overly sweet foods (except, you know, dessert), so I halved the amount of brown sugar the original recipe called for, but feel free to double it back to the original amount if you’re so inclined!
- 2 boneless, skinless chicken breasts, about 1.25 pounds
- ½ cup organic BBQ sauce
- 2 tablespoons Italian dressing
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- salt to taste
- Place chicken breasts in Crockpot. Mix together remaining ingredients and pour over chicken. Cook on high about 3-4 hours, then, using two forks, shred chicken breasts. Let cook another 15-30 minutes to absorb sauce. Serve on toasted, buttered buns, topped with chipotle coleslaw
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