Pulled Chicken Sandwiches – #TuesdayFoodsday

Inspired by the hot beef sandwiches found at Ray’s Place I decided to give a shot at a healthier option. I sautéed onion and bell pepper, mixed it with chicken […]

Inspired by the hot beef sandwiches found at Ray’s Place I decided to give a shot at a healthier option.

I sautéed onion and bell pepper, mixed it with chicken and broth and seasoning. Is it as exquisite as the flavorful hot beef at Ray’s? No, but it is an enjoyable sandwich that won’t leave you feeling guilty after you have eaten a couple.

Pulled Chicken Sandwich
2.5-3# chicken breasts
36 ounces chicken stock/chicken broth
1/2 sweet onion (diced)
2 bell peppers (sliced or diced, depending upon preference)
salt to taste
cayenne to taste
12 dashes Cholula
12 dashes Tabasco Green Sauce

Sauté onions and peppers until just soft and caramelized. Put into crock pot. Sear chicken breasts until cooked about half way. Add to onions and peppers in crockpot. Add stock/broth, Cholula, Tabasco and cook on low for 1 hour. After one hour add salt and cayenne. Cook another 2-3 hours. Remove chicken, pull apart. Put back into the crock pot and cook another 1-2 hours on low to allow flavors to absorb. Serve.

**Note: The first time I made this I used vegetable broth but opted for chicken broth/stock as the vegetable broth gave it a bit of an earthy root vegetable flavor. If you don’t mind that, you could use it. Totally chef’s call.**

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