Ingredients
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1
-
3
-
-
1
-
2
-
2
-
1
-
1/4
-
1
-
1/4
-
-
-
-
-
Directions
Experience the tangy and flavorful delight of our Best Pulled Chicken Sandwich Recipe. Inspired by North Carolinastyle BBQ and adapted from the “Slow Cooker Bible,” this recipe delivers a mouthwatering pulled chicken that’s perfect for family dinners or large gatherings. The sauce is perfectly balanced with a hint of sweetness and just enough tanginess, making it mild enough for kids yet easily customizable for those who crave a bit more heat.
Why This Recipe Stands Out:
– North Carolina BBQ Style: Enjoy the tangy and unique flavors typical of North Carolina BBQ without leaving your home.
– Perfectly Balanced Sauce: The sauce offers a delightful combination of tanginess and sweetness, with the option to adjust the heat to your liking.
– KidFriendly: Mild enough for children, but can be spiced up with additional hot sauce or chipotle peppers for an adult kick.
– Scalable for Large Groups: Easily doubles in a large crockpot, making it ideal for parties or gatherings, with leftovers that can be frozen for future meals.
Additional Tips:
– Scaling Up: For large gatherings, simply double the ingredients and ensure your crockpot is large enough to accommodate the increased volume. This recipe can easily serve 50 people when scaled up.
– Customizing Heat: For more zing, add extra hot sauce or a chopped chipotle pepper in adobo sauce to the recipe.
– Storing Leftovers: Leftover pulled chicken can be frozen in airtight containers for up to three months.
This Best Pulled Chicken Sandwiches (Crock Pot) Recipe is perfect for those who appreciate the tangy flavors of North Carolina BBQ. With its flexible spiciness and kidfriendly appeal, this dish is ideal for weeknight dinners and large gatherings alike. Add it to your recipe rotation and delight your family and guests with its amazing taste!
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Steps
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1
Done
|
Cut the Onion in Half and Slice Into Thin Half Rings. Line the Bottom of the Crock Pot With the Onions. |
|
2
Done
|
Trim the Chicken Breasts and Place on Top of the Bed of Onions. |
|
3
Done
|
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.) |
|
4
Done
|
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. |
|
5
Done
|
When the Chicken Is Falling Apart Tender, Take Two Forks and Shred the Chicken. |
|
6
Done
|
Serve on Top of Split Buns. I Like Mine Toasted So They Hold Up Better to the Weight of the Shredded Chicken. |
|
7
Done
|
Suggested Sides Include Baked Beans, Corn on the Cob, Coleslaw or Cucumber Salad. |
