BBQ chicken sandwiches

This post written by the original Ebby. 

Yesterday was one of those days. I knew I wouldn't get home until 6. I knew I'd want to take advantage of the great weather and go for an outdoor run, meaning I wouldn't get back until after 7. I also knew by then I'd be ravenous. There was a good chance I'd grab the first thing I could get my hands on. Usually that means Ben & Jerry's.

Instead of setting myself up for failure, I planned ahead. In the morning I found myself with about 10 minutes to spare, so I threw some chicken breasts in the crockpot, topped 'em with barbecue seasonings and turned the pot on low.

While I worked all day, the chicken cooked away. No attention necessary. I really should do more of this crockpot stuff.

I'd forgotten all about supper until I walked in the door. The smell was incredible!  

The chicken was cooked through, so I turned off the crockpot and headed out for my run.

When I got back it still smelled wonderful. Aside from lifting the lid, all I had to do was run a fork through the cooked meat and it instantly shredded. Crockpot chicken is the best!

Because I was starving at this point, I grabbed a bottle of barbecue sauce and poured it on the shredded chicken. Then I layered it on a whole wheat but with pepper jack cheese and dill pickles. I think I inhaled the entire thing in about 10 seconds flat.

Very important: do not skip the pickles! They are of utmost importance here. If you skip the pickles the whole sandwich will be ruined.

Okay, not really. But believe me, you WANT the pickles. Jalapeno slices would be good too. But dill pickles are best!

For the days when I'm not in a hurry (this actually doeshappen once or twice a year), I love making a homemade sauce for this chicken. It takes the whole thing to the next level. To the level of ohmygoshthisisthebestbbqchickensandwich I'veevertasted!

So if you have time, go for the homemade. It rocks.

BBQ Chicken Sandwiches

2 Tbsp. brown sugar

1 tsp. paprika

1 tsp. chili powder

3/4 tsp. ground cumin

1/2 tsp. ground chipotle chile pepper

1/2 tsp. salt

1/4 tsp. ground ginger

2 pounds skinless chicken breasts

Combine spices and rub mixture evenly over meat. Grill or bake chicken. Or use my favorite method, the crockpot. Shred cooked chicken.

At this point you can slather your favorite sauce all over the chicken and go for it. Or, you can make the following sauce that will really impress.

Sauce:

2  tsp. canola oil

1/2 cup finely chopped onion

2 Tbsp. brown sugar

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. dry mustard

1/4 tsp. ground allspice

1/8 tsp. ground red pepper

1 cup ketchup

2 Tbsp. cider vinegar

1 Tbsp. molasses

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.

Pour over shredded chicken and mix well. Serve on buns with dill pickles.

Click here for printable recipe!