Slow Cooker Bbq Chicken Sandwiches Recipes

Steps:

• Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
• Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
• Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
• Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.

Steps:

• Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
• Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Steps:

• Season your chicken breasts with seasoning salt, black pepper, and garlic powder. Lay the chicken breasts on the bottom of the slow cooker; top with chopped onion. Pour the BBQ sauce on top of the chicken and onion. Cover the slow cooker and cook on high for 4-5 hours or low for 7-8 hours. One hour before the chicken is done cooking, add the cornstarch to the slow cooker. (If you want a thicker sauce, add 1/2 cup of cornstarch.) Stir the cornstarch into the BBQ sauce; return the lid and cook for another hour. Remove the chicken from the slow cooker and place in a large bowl. Shred the chicken with two forks. (The chicken will be extremely tender, so it will almost fall apart itself.) Toast the hamburger buns. Place some of the BBQ chicken on a toasted bun and top with coleslaw. Enjoy! Serves 6.

Steps:

• Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
• Trim the chicken breasts and place on top of the bed of onions.
• 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.)
• 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.
• When the chicken is falling apart tender, take two forks and shred the chicken.
• Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
• Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Steps:

• Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
• Cook in a 3-4 quart slow cooker, on low for 6-8 hours or on high for 4-5 hours. If using a larger 5-6 quart crock-pot, cook on low for about 6 hours.
• Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
• Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.