Do you ever have to feed a crowd?
We often find ourselves wondering what to fix for a large-ish group of around 20 people. It’s sometimes to hard to find a main dish that is low-maintenance, filling, well-liked and not too expensive.
These Shredded Barbecue Chicken Sandwiches have come to our rescue many times and are now one of our favorite meals!
You’re going to love this shredded chicken because it is quickly and easily thrown together in the slow cooker in the morning. We especially like slow cooker meals on days we have a crowd for dinner, since there are often many other things to get ready right before the party!
You’ll line the bottom of the slow cooker with onions, put the chicken on top, then put on the savory sauce. As this chicken cooks, the sauce thickens and the color turns into a rich brown. And the onions? They dissolve right into the sauce. You’re kids won’t even notice they are there:)
You might be tempted to just pour a bottle of store-bought barbecue sauce over chicken. Don’t be scared off at the fact that this is a homemade sauce recipe. It really is easy to throw together. The homemade barbecue sauce is going to simmer and cook into the chicken to give it such a great savory barbecue flavor. Your kitchen will smell great while it is cooking and you’ll be glad you took the extra 5-10 minutes to make your own sauce!
The recipe as shown will make about 20 sandwiches. If you have need a smaller amount, you can easily cut the recipe in half. Or, you can do as we do and freeze the leftover meat for a later time. It’s just as good warmed up, which makes this a great freezer meal for those busy evenings!
A fun way to serve this tender, juicy chicken is with coleslaw over the top. Check out our Creamy Coleslaw recipe that we love. Again, it is a homemade slaw sauce, but so much better than store-bought!
Shredded Barbecue Chicken Sandwiches are made in the slow cooker. They'll be great for your next family gathering!
10 minPrep Time
10 minTotal Time
- 1 large onion, thinly sliced
- 8 boneless skinless chicken breasts, trimmed
- 2 cups ketchup
- 4 tablespoons cider vinegar
- 4 tablespoons molasses
- 2 tablespoons yellow mustard
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Tabasco sauce
- 2 pinches salt
- Line the bottom of the slow cooker with the onions sliced onions. Place the chicken breasts over the onions.
- In a bowl, mix all of the sauce ingredients together and pour it over the chicken. Cook for 6-8 hours on low. When the chicken is tender, shred the chicken using two forks.
- When the chicken is falling apart tender, take two forks and shred the chicken. Serve on buns.
Adjust the spiciness by adjust the amount of Tabasco sauce you put in.
Recipe adapted from Food.com
Here are some other large-batch recipes that can be frozen!