By Lazygirl Gourmet
I had an incredible pulled pork sandwhich at the CNE this past August, and I’ve been wanting to recreate it Lazygirl style since then. But, my bubble was burst when I went to the butcher and they had NO pork shoulder. Or butt! So, I decided I was going to try pulled chicken instead. I’ve made pulled chicken, but wasn’t a fan of the BBQ sauce I used. By the way, I’m still on the hunt for the best BBQ sauce so if you have any reccomendations, please do let me know. (Tonight I used Bull’s-Eye Chicken & Rib Renegade which was good, but I feel like there’s better out there).
Of course, I decided to use my slow cooker for this one. I used fresh chicken breasts, so I only needed to cook them on low for 4 hours. In an attempt to avoid carbs, I served mine over basmati rice while my husband’s was piled high on toasted mini slider buns. You can also add cheese, or whatever other toppings you’d like. Here’s the recipe (which, by the way, is a 5-ingredient one-Yay for easy!)
Slow-cooker BBQ pulled chicken sliders
4 boneless, skinless chicken breasts
Bottle of your favourite BBQ sauce
1 large onion, thinly sliced
3 cloves garlic, minced
1 tbsp brown sugar
salt and pepper, to taste
Line the bottom of your slow-cooker with the sliced onions. Place chicken breasts on top of the onion, and season with and salt and pepper. Sprinkle brown sugar and garlic on top of the chicken (you’ll notice I only made three breasts in the photos below because there were only two of us and it was way, way too much). Depending on the size of your bottle of BBQ sauce, you may need to use anywhere from 1/2 the bottle to the full bottle. Pour over the chicken, making sure to coat each breast. Cook on low for 3 hours. After 3 hours, pull the chicken apart with two forks and saturate with the sauce. Cook on low for another hour or so. Serve on toasted slider buns or your favourite rice. Enjoy!