bbq shredded chicken sandwich
On this fine Labor Day Monday all any girl wants is a delicious, BBQ shredded chicken sandwich. I mean, right?
This homemade BBQ sauce is quick to put together + makes about 2 cups that you can store in the fridge and use on whatever you’d like. When all is said and done, the shredded chicken will make about 2 sandwiches. Or just 1, piled high with a little bit leftover. No judging.
What you’ll need:
- 1 boneless, skinless chicken breast
- 1 chicken bouillon cube
- 1½ cups ketchup
- ¼ cup yellow mustard
- 2 tablespoons brown sugar
- 2 tablespoons honey
- garlic powder – to your liking
- cayenne pepper – to your liking
- salt (optional)
In a medium sized pot, heat up 2 cups of water and 1 bullion cube until boiling.
Place 1 chicken breast (fully thawed) into the boiling water. Set a timer for 20 minutes and let it do it’s thing.
Mix well, taste as you go + decide if you want to add more seasoning. Set aside. *I poured the 2 cups of BBQ sauce into a small creamer container with a lid so I can easily store the BBQ sauce in the fridge for later use.
When the timer goes off, drain the water from the pot and keep the chicken breast in the pot. Using a knife and fork, start to shred the chicken into pieces. Coat with some of the BBQ sauce (I used about a ¼ cup).
You could easily cook up several chicken breasts in your crockpot if you’re planning ahead, but boiling and shredding works really well for this recipe.