By now you know I have a love affair with my crockpot. My only regret is that I don’t use it more. LOL. Actually, the real reason I don’t use it more is because I have a puny kitchen. So about 70% of my kitchen stuff is in the basement. Including my crockpot. If I could have it in the kitchen, we might have crockpot meals 7 nights a week. Even KB uses my crockpot…to make bourbon chicken. Which is a story for another day since that recipe has evolved from the original recipe he found.
Anyways, the other day I used it to make some pulled BBQ chicken sandwiches. And I put a whole bunch of onions and garlic in there with some BBQ sauce (store-bought) and cooked it all day. Then I shredded it and served it on some toasted rolls with coleslaw. It turned out amazing! And for BBQ that was done in the crockpot…you would never know it wasn’t done on the grill!
Layer onions and chicken breasts in the bottom of the crockpot. Cover with 1 bottle of BBQ sauce. Add garlic cloves to your liking. KB and I like a lot of garlic…keeps the vampires away…
Cover and cook on low for 5-6 hours. Remove the meat and shred. Place back into sauce.
Meanwhile toast the hoagie rolls in some salted butter.
Serve with coleslaw. Enjoy!
3 chicken breasts
1 medium onion, sliced
4-6 garlic cloves
1 bottle store-bought BBQ sauce
4 hoagie rolls
2 Tablespoons salted butter
Coleslaw – to serve
Place sliced onions in bottom of crock pot. Lay chicken breasts on top. Cover with BBQ sauce and add garlic. Cover and cook on low for 5-6 hours. Remove the meat and shred. Return to sauce until ready to serve. Meanwhile, toast hoagie rolls in salted butter. Serve BBQ chicken on toasted roll topped with coleslaw.