Ingredients:
1 ½ lbs. Boneless/Skinless Chicken Breast
½ tsp. SPG*
18 oz. BBQ Sauce
½ ea. Red Onion, thinly sliced
1 dozen Dinner Rolls about 2? in diameter**
*SPG is my own blend of equal amounts of coarse kosher salt, cracked black pepper and granulated garlic. I use it on almost everything.
**The dinner rolls should be browned on all sides and not the pull-apart kind.
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Preparation:
In you crockpot, place the chicken breast in the insert. Season with the SPG and add the bbq sauce and onion. Cover and cook according to the manufacturer?s directions for your slow cooker.
Once the required time has passed, remove the chicken breasts to a cutting board or other appropriate surface and, with a pair of forks, shred the chicken into bite-sized pieces avoiding long strands. Return to the crockpot and allow to cook for a bit longer.
Just before you are ready to serve, split the dinner rolls in half horizontally and butter then grill lightly if desired.
To assemble, place 2-3 of the dinner rolls (bottoms only) on each serving plate and using large tablespoon mound the chicken mixture on the dinner rolls. Add the tops.
Pair this with your favorite side dish and serve.
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