This is one of the easiest dishes I've ever posted, but easy doesn't mean without flavor. This chicken spent the day in the slow-cooker, swimming in my Kansas City Style BBQ Sauce. Dinner was only a matter of roasting some slice potatoes, toasting buns, pulling the chicken and putting these sweet and savory sandwiches together.
I used chicken breasts because they are so low in fat, but this would be just as flavorful with less expensive cuts like thighs or legs. The trick to using breasts is not to overcook them because even in a braise, they will dry out. Cook no more than 8 hours, but probably closer to 6, depending on your slow-cooker.
I mixed my BBQ styles a little by using a Kansas City sauce, but going a little Carolina by topping the sandwiches with a version of my Sweet Vinegar Slaw. Nancy and Quinn preferred there slaw on the side. But I love the combination of sweet and lightly spicy that you get by combining the two. Each sandwich included 4 ounces of chicken, 1-1/2 tablespoons of sauce, 2 ounces of slaw and a whole-wheat bun. Minus the bun it was 220 calories with 4 grams of fat and 1 of fiber. Just the chicken and sauce were 175 calories with 1 gram of fat and 1 of fiber.
Super Easy Pulled Chicken Sandwiches
Makes 8 servings
2 pounds skinless, boneless chicken breast
2 cups KC-Style BBQ sauce, divided
1 pound Sweet Vinegar Slaw
8 whole wheat buns
Place the chicken in the slow cooker and cover with 1 cup of BBQ sauce. Fill with water to just cover chicken. Cook on low 6 to 8 hours.
Remove chicken and pull to shred. Toast buns and top with 4 ounces chicken, 1-1/2 tablespoons sauce, and 2 ounces of slaw.
Deal of the day: This Cuisinart 3-1/2-Quart Programmable Slow Cooker is the perfect size for the dish and is half off at Amazon.