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BBQ Pulled Chicken Sandwiches with Pickles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup barbecue sauce
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 hamburger buns
  • Sliced pickles, for serving

Instructions
 

  • Add the chicken breasts to the slow cooker. Scatter the sliced onion and minced garlic over the top.
  • Sprinkle the smoked paprika, salt, and black pepper evenly across the chicken.
  • Pour the barbecue sauce over everything and turn the chicken pieces so they are coated on all sides.
  • Cover and cook on low for 6 to 7 hours, until the chicken shreds easily with a fork.
  • Use two forks to pull the chicken apart directly in the slow cooker, then stir it through the sauce and onions.
  • Spoon the pulled chicken onto the buns and top each sandwich with several slices of pickle.

Notes

If the sauce thickens too much after sitting overnight, stir in a tablespoon or two of water before reheating. Store the shredded chicken in a sealed container in the fridge for up to three days and warm it gently on the stove or in the microwave with the lid slightly ajar. The pickles should always be added just before serving so they stay crisp.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Forks