Recipe: Barbecued Chicken Sandwiches (Slow Cooker)

When you want to stay cool in the kitchen and have a day full of errands, the slow cooker is your best tool for a sucessful supper.  If I know I have a busy day ahead of me, I scan my slow cooker cook books for recipes based on the ingredients I have on hand. 

The sauce on these chicken sandwhiches came out sweet, even though I skipped adding the brown sugar called for in the recipe. The combination of ketchup, Worcestershire, red wine vinegar, celery seed, chili powder and hot pepper sauce was delicious and flavourful. Some slow cooked dishes can be very bland but the flavour in these stands up to long hours of heat.

I made these delicious sandwiches with some bone-in chicken breasts and leftover cooked turkey I had in the freezer.  I boiled them from frozen until the meat was cooked and ready to shred, which took about 45 minutes.  After you boil them, drain and run cold water over them until they are cool enough to handle for shredding.

BARBECUED CHICKEN SANDWICHES
from "Taste of Home Casseroles, Slow Cooker & Soups" cook book

2 broiler/fryer chickens (3 to 3-1/2 pounds each), cooked and shredded
1 large onion, chopped
2 cups water
1-1/4 cups ketchup
1/4 cup packed brown sugar (I skipped this)
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 teaspoon each salt, celery seed and chili powder
1/4 teaspoon hot pepper sauce
Hamburger Buns (see my home made version here)

In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns.  Cover and cook on low for 6-8 hours in the slow cooker (I made mine 3 hours on high), or simmer for 1-1/2 hours on the stovetop.  Serve on buns.  Yield: 8-10 servings.

Printable Recipe

Enjoy!

from the book "Children's Guide to Knowledge"
"Trees and Shrubs" by Marjorie Hartwell
and Charles Bradford
1971, Parents' Magazine Enterprises, Inc.