Brought to us by Jessica
4 skinless, boneless chicken breast halves
Salt and pepper
1 onion, finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
½ cup apple cider vinegar
Sriracha hot sauce
French or Kaiser rolls
Monterrey Jack cheese
Place thawed chicken breasts in bottom of slow cooker and sprinkle with salt and pepper. Next, sprinkle chopped onion and garlic on top of chicken. Slowly pour barbecue sauce over top of onions/garlic/chicken being sure not to “wash” onion/garlic off of chicken. Mix together apple cider vinegar and 2 – 3 drops of hot sauce, then slowly pour mixture over all ingredients in slow cooker.
Allow mixture to cook on low for 6 hours, or until chicken is cooked through. Remove cooked chicken breasts from slow cooker/sauce (keep sauce in cooker and keep cooker on low) and using two forks, shred (pull) the chicken apart. Once all chicken is shredded, place back into sauce/cooker and allow to cook for an additional 20 – 30 minutes.
To serve, spoon chicken mixture onto the rolls and top with shredded cheese.
Makes 8 Sandwiches
