My barbecue sauce obsession just got better. With the hustle and bustle of school and fall activities I’m loving my slow cooker more and more. These slow cooker BBQ Chicken Sandwiches only use 4 (yep, FOUR) ingredients and couldn’t be simpler to make.
Place boneless skinless chicken thighs (or breasts) in the bottom of your slow cooker and top with an entire bottle of KC Masterpiece Sweet Honey and Molasses Barbecue Sauce. That’s it, just two ingredients go into the slow cooker. FYI, KC Masterpiece barbecue sauce was created in Kansas City – where people love to barbecue – and it’s still the number one selling sauce there today.
Turn the slow cooker to low and let it cook at day. I let mine cook for about 6 hours. (You could also cook it on high for 3-4 hours.) When the chicken is thoroughly cooked (check with a meat thermometer) then it’s time to pull it apart. I used two forks to do this while the chicken was still in the slow cooker. It was so tender that it pretty much just fell apart.
Once your BBQ pulled chicken is done cooking it’s time to start serving. I picked up a package of ciabatta rolls, that’s ingredient number 3, at the deli for my sandwiches. I’m kind of crazy for ciabatta lately. But a kaiser roll, or pretzel roll, or really whatever kind of bread you like would be perfect.
Now here you have a couple of choices. This sandwich I topped with shredded Monterey Jack cheese, that’s ingredient number 4. I snapped my photo right after I added the cheese. Because the chicken was still warm it got all gooey and melty. Yum.
Option number 2 is to top your BBQ chicken with coleslaw. I love the crispy taste it gave to my sandwich. We’ll call coleslaw ingredient 4.5.
You might decide you want one of each kind on your plate. In which case, I approve.
This is a sponsored conversation written by me on behalf of KC Masterpiece. The opinions and text are all mine.