Crockpot BBQ Chicken Sandwiches

Looking for an easy but delicious crockpot recipe for your winter get together? Perfect for feeding a crowd or just a no-fuss weeknight meal, these tasty, shredded chicken sandwiches are great and there’s very little prep involved. My favorite thing about this simple recipe is the sweet, barbecue flavor from the Smokehouse Maple seasoning. Serve with some coleslaw and your favorite BBQ sauce!

Ingredients (6 servings):

3 large chicken breasts, sliced in half lengthwise
2-3 tbsp McCormick Smokehouse Maple Seasoning
1 ½ cups chicken stock or beef stock
¼ cup grated parmesan
1 cup shredded cheese (mozzarella, cheddar, or pepper jack)
6 sandwich rolls or burger buns
2-3 tbsp butter
2 tbsp olive oil
Thinly sliced cabbage, coleslaw mix, or lettuce for topping
BBQ sauce for topping

Directions:

Slice chicken breasts and heat a large pan on medium-high heat. Drizzle a few tbsp of olive oil.

Sprinkle a generous amount of Smokehouse Maple seasoning on each side of the chicken breasts. Brown a few minutes on each side, then place in the greased crock pot.

Add chicken stock and sprinkle grated parmesan over the browned chicken breasts. Cook on high for 3 hours or low for 5-6. They should easily shred with a fork once done.

Remove from the crockpot, shred, and return to the juices. Sprinkle a tbsp or so more of the Smokehouse Maple seasoning and cover on low for 10 more minutes.

Meanwhile, turn the oven to broil and butter both sides of the sandwich rolls or buns. Place them on a baking sheet and broil for 2-3 minutes or until golden and slightly crisp.

Assemble your sandwich or serve the chicken on top of the sliced cabbage, coleslaw mix, or lettuce. Top with cheese and your favorite BBQ sauce! My kids love Kinder’s Hickory Brown Sugar barbecue sauce or Stubb’s Sticky Sweet.