Crock-Pot BBQ Pulled Chicken Sandwiches

**Disclaimer** Because I was making this for my husband (who could eat pulled BBQ chicken by the truckful) and wanted to have a good amount of leftovers, I used 4 chicken breasts and added in a big can of white chicken meat right before shredding. You really can’t tell, and it’s a quick way to stretch the original recipe! OK, disclaimer is over now. And now he knows my secret too. Well… we’ll see if he really reads this 😛

INGREDIENTS:

2 lbs boneless, skinless chicken breasts

1 cup BBQ sauce (any flavor!)

1/3 cup Italian dressing (I used lite)

2 tbsp packed brown sugar

2 tbsp Worcestershire sauce

1/3 cup water

2 tbsp cornstarch

2 tbsp chicken broth

Smoked paprika, to taste

Cheddar cheese slices

Hamburger buns

Place chicken in crock-pot. In a separate bowl, whisk together BBQ sauce, salad dressing, Worcestershire sauce, and water. Pour over the chicken and set on low for 4-5 hours, or until chicken is done.

Remove chicken. To remaining sauce in the crock-pot, add corn starch and chicken broth and whisk to combine. Cook on high for 10-15 minutes. The sauce will thicken and get even more delicious. Meanwhile, shred chicken using two forks.**

Return shredded chicken to pot and cook on low for 30 minutes. Sprinkle with smoked paprika, to taste.

Top buns with chicken and a slice of cheddar cheese. Serve with crinkly sweet potato fries and green beans!

BBQ Pulled Chicken

 

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