Sunday, April 20, 2008

Pulled BBQ Chicken Sandwiches

Sometimes you just need barbecued chicken, but Rudy's BBQ and Dreamland BBQ are both too far away.
This recipe uses the slow cooker, which means that you don't have to do much work. And because the chicken is cooked in barbecue sauce, the end result is a deliciously tender chicken sandwich.

Pulled BBQ Chicken Sandwiches

2 chicken breasts, with skin and bone
2 chicken thighs, with skin and bone
1 1/2 cup store-bought BBQ sauce
1 green bell pepper, sliced into strips
½ yellow onion, sliced
¼ cup vinegar

Preheat the slow cooker while you trim some of the excess skin from the chicken thighs (there is always just a little too much skin on thighs).
In the slow cooker, combine the BBQ sauce, bell peppers, onion, and vinegar.
Arrange the chicken in the cooker so that each piece is laying flat on the bottom (if possible).
Cover the chicken with some of the BBQ sauce.
Cook on high for 3 ½ hours, stopping midway to turn the chicken (if possible).
Remove the chicken from the sauce, remove the skin and throw away.
Using a fork, pull the meat from the bones. Set the meat aside.
Remove the onions and bell peppers from the BBQ sauce.
Place the pulled chicken back into the sauce and mix to combine.
Serve on a toasted bun with pickle relish.

Makes enough for 6-8 sandwiches.
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