My current favorite sandwich also involves one of the simplest crockpot tricks ever. Somehow a deceptively easy meal just tastes better than one that required 47 steps and 103 ingredients. This sweet yet zesty pulled chicken is delicious on a simple bun (if you're a purist), but I take it to the another level of yummy by adding a slightly spicy Southwest slaw.
Crockpot Pulled Chicken
2 lbs of boneless skinless chicken thighs
1 yellow onion, thinly sliced (if you like)
1 cup of zesty Italian salad dressing
1/2 bottle of your favorite BBQ sauce
- Combine all ingredients and cook on high for 4-6 hours in crock pot. Stir occasionally to prevent burning.
- When fully cooked, drain some of the liquid and shred with two forks.
- Add additional barbecue sauce if you wish.
Note: use a good barbecue sauce. Because there are so few ingredients, it is essential that the sauce you select is flavorful! I like Sweet Baby Ray's or KC Masterpiece.
Also, if you're not a chicken fan, you could certainly substitute pork for a classic pulled pork sammie!
(a variant on my dad's famous recipe)
1 bag of broccoli slaw
(OR one julienned green cabbage)
1 small jicama, diced into small bites
Half of one red onion, diced finely
1 cup of mayonnaise (or more to taste)
juice of one lime
8-10 shakes of Chipotle Tabasco sauce
salt and pepper to taste
- Combine all ingredients, stir well.
- Refrigerate to chill well. Serve cold.
The pulled chicken is especially scrumptious with a heaping scoop of slaw on top. I like this combination on toasted King's Hawaiian rolls or Jalapeño-cheddar buns. Serve with some baked beans, and dinner couldn't be easier! Enjoy with a cold libation!