Pulled Chicken Sandwiches

Serves: 6  

Prep time: 15 minutes

Cooking time: 40 minutes

(slow cooker method: 6 hours)

INGREDIENTS:

4 skinless, boneless chicken breast halves (about 2 lbs)

Salt and pepper

½-¾ large onion finely chopped

4 cloves garlic, finely chopped

18oz bottle barbecue sauce

1/2 cup apple cider vinegar

Hot pepper sauce

6 Kaiser or French rolls, split 

6 ounces shredded Monterey Jack cheese (about 1 1/2 cups)                                                          

DIRECTIONS:
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.

Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

For Slow Cooker:  Place chicken breasts in bottom of slow cooker and sprinkle with salt and pepper.  Next, sprinkle chopped onion and garlic on top of chicken.  Slowly pour barbecue sauce over top of onions/garlic/chicken being sure not to “wash” onion/garlic off of chicken.  Mix together apple cider vinegar and 2 – 3 drops of hot sauce, then slowly pour mixture over all ingredients in slow cooker.

Allow mixture to cook on low for 6 hours, or until chicken is cooked through.  Remove cooked chicken breasts from slow cooker/sauce (keep sauce in cooker and keep cooker on low) and using two forks, shred (pull) the chicken apart.  Once all chicken is shredded, place back into sauce/cooker and allow to cook for an additional 20 – 30 minutes.