Southwestern BBQ Chicken Sandwiches

This is an oldie but goodie. I cut this recipe out of Gourmet Magazine at least 10years ago. I have changed some of the amounts of ingredients to suit my family's taste. I have since served it many times for large parties or buffets. It is great to make the night before, and reheat in a crock pot. Then keep this in the crockpot heated throughout the party. It gets raves and I cannot even count how many times I given out the recipe. You can adjust the red pepper flakes and honey to suit your taste. And the recipe can easily be doubled.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  boneless chicken breasts
• 1  white onion, chopped
• 2  tablespoons olive oil
• 2  garlic cloves, minced
• 1  cup ketchup
• 1⁄2 cup water
• 2  tablespoons lemon juice
• 1⁄3 cup honey
• 1  teaspoon  prepared horseradish
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄8 teaspoon allspice
• 1  tablespoon parsley, minced
• 6  hamburger buns, toasted

Directions

1. In a pot, place chicken. Fill with water until chicken is covered by 2 inches. Bring to boil and reduce heat to low. Cover and simmer for 20 minutes. Drain and cool.
2. Shred chicken into small pieces; set aside.
3. In a large pot heat oil. Add garlic and onion and sauté until tender.
4. Add ketchup, water, lemon juice, honey, horseradish, cumin, red pepper flakes, all spice and parsley to onion mixture. Bring to boil.
5. Reduce heat to low and simmer, uncovered, for 15 minutes.
6. Add shredded chicken and simmer on low for 10 minutes.
7. Serve on hamburger buns.