I know that I have blogged about a similar recipe here. After you have posted recipes for over 4 years you sometimes find you start repeating yourself. But seriously, this recipe for barbecued chicken is a bit different that the previous one.
I was inspired by Kayln’s Kitchen to make a pulled chicken sandwich again. Her recipe is very good, using low sugar ketchup, agave nectar, sriracha sauce and pineapple juice. The only think I borrowed from her was the pineapple juice and the method of cutting the chicken breasts. Kayln served her sandwiches with guacamole. I served mine with coleslaw. Either way they would be great.
I plan to double this recipe for our Labor Day weekend with family. It will be great for lunch if I start it first thing in the morning in the crock pot. So easy and so good.
BARBECUED CHICKEN SANDWICHES
3 to 4 boneless chicken breasts, cut in half lengthwise
1 onion cut into fourths
1 1/2 cups ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup pineapple juice
1 tablespoon Worcestershire sauce
3 tablespoons vinegar
Tabasco sauce to taste
1 teaspoon garlic powder
Salt and pepper to taste
Spray inside of crock pot with cooking spray. Add chicken breasts and onion. Mix sauce ingredients and pour over chicken. Cook chicken on high for 1 hour. Turn to low setting and cook an additional 2 to 3 hours. Remove chicken from crock pot and shred with two forks. Return to crock pot and set on warm. Serve on heated or grilled buns with coleslaw or guacamole.