Crock Pot Beer BBQ Chicken Sandwiches

This easy, crock pot meal is a family pleaser!  

And dare I say, may become a new favorite?

Right behind pizza, anything with chocolate or an ice cold drink, one of my favorite things to consume are sandwiches.

I love sandwiches - of all kinds.  The classic lunch meat sandwich, a crispy B.L.T. with a garden tomato in the heat of the summer or a grilled reuben oozing and dripping with Swiss cheese and thousand island dressing.

I really do love them all.

I try and put some "form" of a sandwich on our weekly meal plan.  They are easy, the kids love them and more often than not they give us leftovers.  This meal gave us three leftovers! It makes quite a bit, but like our middle daughter said, "Mom, these are so good!".

I made these early last week, when we had a few days that had activities back to back - a play date, Kindergarten Round-Up {I may have shedded a tear}, my MOPS meeting and endless errands.  Honest to God, I put this in the crock pot at seven in the morning and didn't even look at it again till around 4:00 in the afternoon, at which point it shredded beautifully.  

I topped these with an easy vinegar based coleslaw {my new favorite}.  The husband turned up his nose at "putting the coleslaw on the bun", but eventually gave in, tried it, and liked it.  For some reason he didn't believe me that many barbecue sandwiches are topped with slaw.

I thought everyone had heard of this?

But he isn't a foodie....so I digress.

This leftover chicken can be eaten in wraps {tortilla, pepper jack cheese, lettuce, tomato}, in a quesadilla {tortilla, additional barbecue sauce, diced onion, cheddar cheese} or simply stored in the freezer to eat as sandwiches a month later.  It all works!

Crock Pot Beer BBQ Chicken Sandwiches

Print this Recipe!

6 boneless, skinless chicken breasts

8 oz. can or bottle of your favorite beer

24 oz. barbecue sauce

1 T. onion powder

1 T. garlic powder

1 T. smoked paprika

1/2 t. salt

1/2 t. pepper

1 t. red chili flakes

1.  Place the chicken breasts in the crock pot and sprinkle with the seasonings.

2.  In a bowl whisk together the beer and barbecue sauce, then pour over the chicken.

3.  Set to LOW and cook for 6-8 hours.  

4.  And hour before eating, shred the chicken with tongs or two forks in the crock pot and allow the chicken to bathe in the juices until ready to eat.

5.  Serve on buns with additional barbecue sauce, topping with coleslaw if desired.