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Barbecue Chicken for Sandwiches

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 4–6 sandwiches
Prep. Time: 5 minutes Cooking Time: 4–6 hours Ideal slow-cooker size: 7-qt.
Needed at Time of Preparation:
4 boneless, skinless chicken breast
18 oz. barbecue sauce of choice *make sure yours is gluten-free if you’re making this recipe gluten-free
¼ cup white vinegar
¼ tsp. cayenne pepper
½ tsp. onion powder
¼ cup brown sugar
1 tsp. garlic powder
Preparation Instructions:

  1. Combine all ingredients in a gallon-sized freezer bag.
  2. Massage together everything in the bag.
  3. Remove as much air as possible and seal bag.
  4. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    BARBECUE CHICKEN FOR SANDWICHES
    Makes 4–6 sandwiches
    Cooking Time: 4–6 hours Ideal slow-cooker size: 7-qt.
    Needed at Time of Serving:
    4–6 sandwich rolls *replace with gluten-free sandwich rolls to keep this recipe gluten-free
    Instructions:
  1. Thaw bag completely for 24–48 hours or more.
  2. Empty entire contents of bag into the crock.
  3. Cover and cook on Low 4–6 hours.
  4. During the last 30 minutes, shred chicken with a fork, then continue cooking.
  5. Serve in sandwich rolls.

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