Pulled Chicken Sandwiches (Crock Pot)

"A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by DanaPNY photo by DanaPNY
photo by PaulaG photo by PaulaG
Ready In:
6hrs 10mins




  • Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
  • Trim the chicken breasts and place on top of the bed of onions.
  • Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
  • Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
  • When the chicken is falling apart tender, take two forks and shred the chicken.
  • Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
  • Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Questions & Replies

  1. Can someone give me an idea of pounds of chicken. Breasts are all different sizes. Also does it mean whole breasts or 3 halves, as they usually come in a package. I don’t want to have the wrong ratio of sauce to chicken. Tx!!
  2. I have to make this recipe for 50 people, how do I convert the revipe


  1. I do a 50/50 breakdown with ketchup and bbq sauce because we like things spicy. I am also quite liberal with the seasonings. Other than that, I make this as is. It had not only become my go-to omg-what-are-we-going-to-have-for-dinner-tomorrow meal, but a great meal to home to after a hike with the BF or a whole group of friends. Well done.
  2. Hi, could some clarify for me if this recipes is calling for 3 full chicken breasts (both halves) or for 3 chicken breast halves? I'd appreciate any help because I'm planning on quadrupling it for a party. Because this is a question, I gave the recipes five stars so I wouldn't pull its rating down. Thanks
  3. Turned out AMAZING! I've tried a lot of sauces and this one is the best and a "keeper" recipe. I must comment, I think I goofed up and did a 2 serving portion, but put in 1 cup of ketchup. I'll have to try it with 1c and double everything. As I said, the sauce is a keeper and this would be baseline. If you want spicier, add a little more Tabasco or your favorite hot sauce (mine is Blair's - Widow Maker). If you want more smoke, add a little liquid smoke. If you want sweeter, add orange juice or apricot preserves (I use Smucker's). If you want more bitter, try orang zest. I'd like to try it with a little Bourbeon, so will add a little Jim Beam to the next batch. Anyway, just slow cooked the chicken covered in water with onions on bottom, drain, add BBQ sauce and back in the slow cooker for a spell. Perfect. Thank you soo much for the sauce. A key item and most recipes suck because people don't give up the goods. Thank you soo much!
  4. I wanted to LOVE this recipe, but I needed to make some changes. My kids LOVE pulled sandwiches (pork or chicken), but I have never attempted to make them myself so this was my first attempt. The sauce was VERY tart and vinegary (like the description), and it was a bit much for my taste. I had to add some Sweet Baby Ray's and some brown sugar before serving it. I will make again, but I will tweak it to my families liking. The chicken turned out wonderful, and as for the sauce being too watery, it did not seem to matter as all of the flavor was throughout the meat.
  5. this was fantastic...i actually made it for my wedding and it was a huge hit...i did add a lil bbq sauce for extra flavoring as well as lemon pepper...was a lil watery so i put paper towels under the lid and it sucked up all the moisture! fantastic and will def make it again


  1. I am eating low carb, so I left the ketchup out and substituted it with 1/2 pureed tomatoes, and added 1 Tablespoon of Splenda brown sugar. I didn't have any Cumin so I added Red Pepper instead. In the future, I will mince the onion. Results, absolutely delicious. This made enough for many different meals throughout the week.
  2. I'm not a ketchup fan (even homemade), so I was pleasantly surprised by how good this recipe turned out. I assumed 3 chicken breasts meant one pound and I sextupled (X6) the recipe, cooked on high for 4 hours and low for 8. To us it tastes just like sloppy Joe's. Yum! I also used honey instead of molasses (didn't have any) and I am going to add this easy recipe to my "make at the lake" recipe box. I guess I'm going to start having ketchup around the house. Thanks for the recipe.
  3. We really liked this recipe. The only change I made was that I used brown sugar instead of molasses since I was out of it. I liked the fact that the chicken wasn't drowning in sauce. It was just enough. We topped the sandwiches with cole slaw. Mmmm. Thanks for the recipe. We'll be making it again.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
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