Crockpot BBQ Pulled Chicken Sandwhiches
By
Brenda Andrews
@mrsbumblebee
1
★★★★★ 1 vote5
Ingredients
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FOR THE SAUCE, WHISK
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1 cketchup
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1/3 ccider vinegar
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1/4 clight brown sugar
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1 Tbspprepared yellow mustard
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1 Tbspfresh lemon juice
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2 tspworcestershire sauce
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2 tsplow-sodium soy sauce
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·salt and pepper to taste
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FOR THE RUB:COMBINE
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1 Tbspgarlic powder
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1 Tbsplight brown sugar
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1 Tbspchili powder
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1 tspkosher salt
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1 tspdried thyme
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FOR THE CHICKEN, PAT
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5bone-in chicken leg quarters, skin removed
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1 cdiced onion
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6rolls of your choice
How to Make Crockpot BBQ Pulled Chicken Sandwhiches
- For the sauce, whisk together ketchup, vinegar, 1/4 cup brown sugar, mustard, lemon juice, Worcestershire, and soy sauce in a small bowl, season with salt and pepper, set aside
- For the rub, combine the garlic powder,1 tablespoon brown sugar, chili powder, 1 teaspoon salt and thyme in a small bowl.
- For the chicken, remove the skin and pat dry then coat with the rub.
- Transfer chicken to a 4 - 6 quart slow cooker. Sprinkle onions over chicken; cover with 1 cup sauce. Cover slow cooker and cook until chicken is tender on high setting 3 1/2 hours or low setting for 5 hours.
- Transfer cooked chicken and onions to a large bowl; discard the remaining contents of slow cooker.
Shred chicken while it is still hot with two forks, discard the bones. - Return the chicken and onions to the slow cooker on warm setting. Add remaining 1/2 cup sauce and toss with chicken to coat.
Serve chicken topped with Quick Coleslaw on rolls. Enjoy!