Use the crockpot to make these mouthwatering BBQ Shredded Chicken Sandwiches for a perfect and easy dinner! Top them with melted cheese, caramelized onions, and cilantro to make them even more tasty.
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Ingredients
3poundsboneless, skinless chicken breasts
1tablespoononion powder
1tablepaprika
1teaspoongarlic powder
1teaspoonOld Bay seasoning
¾teaspoonsalt
½teaspoonpepper
12 ounceschili sauce
16 ouncesRoot Beer
18ouncesBarbecue sauce
8sandwich rolls
2cupsshredded cheddar / Monetary Jack cheesedivided
caramelized onionsrecipe below
fresh parsley or cilantro for garnishif desired
Caramelized onions
2tablespoonsbutter
2large onionssliced and separated into rings
2 cloves garlicminced
Instructions
Caramelized onions
In a medium skillet, melt butter over medium-high heat. Add onions and garlic.
Saute until translucent. Reduce heat to low, and cover and cook for up to 30 minutes, or until desired doneness. Stir occasionally.
Shredded Chicken
Pour the root beer into the crockpot. Add barbecue and chili sauces, and mix well.
In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt, and pepper. Spread seasoning mix generously on each chicken breast and place in crockpot.
Cook on low for 6 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
Divide chicken among rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh parsley.