Crockpot BBQ Pulled Chicken Sandwhiches

Name: Crockpot BBQ Pulled Chicken Sandwhiches
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6
Cuisine: American
Ingredients: FOR THE SAUCE, WHISK; 1 c ketchup; 1/3 c cider vinegar; 1/4 c light brown sugar; 1 Tbsp prepared yellow mustard; 1 Tbsp fresh lemon juice; 2 tsp worcestershire sauce; 2 tsp low-sodium soy sauce; salt and pepper to taste; FOR THE RUB:COMBINE; 1 Tbsp garlic powder; 1 Tbsp light brown sugar; 1 Tbsp chili powder; 1 tsp kosher salt; 1 tsp dried thyme; FOR THE CHICKEN, PAT; 5 bone-in chicken leg quarters, skin removed; 1 c diced onion; 6 rolls of your choice

By Brenda Andrews
@mrsbumblebee

Perfect for a busy day, just pop it in the crockpot and enjoy!My family loves this because it is yummy and clean up is easy allowing us more family time in the evening!

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Prep:

30 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

FOR THE SAUCE, WHISK
1 c

ketchup
1/3 c

cider vinegar
1/4 c

light brown sugar
1 Tbsp

prepared yellow mustard
1 Tbsp

fresh lemon juice
2 tsp

worcestershire sauce
2 tsp

low-sodium soy sauce
·

salt and pepper to taste
FOR THE RUB:COMBINE
1 Tbsp

garlic powder
1 Tbsp

light brown sugar
1 Tbsp

chili powder
1 tsp

kosher salt
1 tsp

dried thyme
FOR THE CHICKEN, PAT
5

bone-in chicken leg quarters, skin removed
1 c

diced onion
6

rolls of your choice
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How to Make Crockpot BBQ Pulled Chicken Sandwhiches

Step-by-Step

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!