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BARBECUE CHICKEN
SANDWICHES
1 to 2 lb. boneless, skinless chicken
thighs
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 C. chicken broth
Cracked black pepper, to taste
1 C. barbecue sauce
1 C. Monterrey Jack cheese, shredded
Place onion and bell peppers in crock
pot and top with chicken thighs. Pour chicken broth over chicken.
Season with cracked black pepper and cook on LOW for 6 to 8 hours.
At the end of cooking time, drain
liquid from pot and shred chicken. Return chicken to the crockpot and
mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into
split dinner rolls and top with shredded Monterey Jack cheese. Serves
12 to 15.
Thanks for viewing our crockpot recipes!
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