Easy Crockpot Pulled Chicken Sandwiches Recipes

Steps:

• Spray crockpot with cooking spray.
• Add onions in bottom.
• Add chicken breasts.
• Pour beer over.
• Cook on low 6 to 8 hours.
• Optional: Put coleslaw mix into large bowl. Add enough dressing to cover. Refrigerate until ready to serve.
• Take chicken mixture and drain into colander.
• Put onions back in crockpot.
• Put chicken onto carving board and shred using two forks.
• Put chicken back into crockpot.
• Pour enough BBQ sauce to cover over and mix.
• Cook on High another 1/2 hour to one hour (or until heated through.).
• Put a heaping spoonful onto each bun.
• Optional: Top each sandwich with coleslaw.
• Enjoy!

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:

• In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.