Do you like beer? Do you like Root Beer? Me, I personally prefer Root Beer. I honestly can’t stand the taste of beer. Yeah, I often dream of having “a nice cold one” on a hot day, but ICK! I really don’t like the taste.
I’m one for hard liquor. Fruity drinks. Drinks that go down so easily you don’t even realize you’re drinking alcohol and then before you know it, you realize you aren’t going to be able to walk to that all-important bathroom. Oh well.
There I go again, off on a tangent. I start typing one thing, start talking about something else and then forget what I was originally telling you about. It must be a sign of age…
SAVE THIS BBQ CHICKEN SANDWICH RECIPE TO YOUR FAVORITE PINTEREST BOARD!
See who came to visit today? I was washing dishes and looked out onto our back wall and there he was.
He was a fast little critter, too. He wasn’t too keen on me snapping a picture of him as he quickly scooted away when I moved closer to him. Fortunately, I had decided to go with the telephoto lens before I made the move across the yard.
He’s cute, huh?
I found this recipe on Jessica’s blog, How Sweet It Is. Have you visited her? She is so talented and so funny. I really think you should take a moment to check her out. Go now. Don’t worry, I’ll be here when you get back.
I was looking for a dinner I could make in the crockpot. I LOVE that thing. Our son had a track meet in the afternoon, so there was no telling when we’d be home. I wanted a meal that would be finished when we walked in the door and one that would also be ready whenever those who hadn’t gone to the track meet were ready to eat.
I found this chicken recipe and couldn’t pass it up. The one change, the beer. Jessica originally put beer into her recipe, and I was going to use it but decided to go with the Root Beer instead. This was mainly because it was 7 am and I wasn’t sure what time the store started selling alcohol because I really never buy the stuff. Especially that early in the morning.
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Crockpot BBQ Root Beer Chicken
- 6 large boneless, skinless chicken breasts
- 1 tablespoon onion powder
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 oz. Root Beer
- 32 oz. Barbecue sauce
- 8-10 sandwich rolls
- 2 cups shredded cheddar/Monetary Jack cheese
- caramelized onions
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons butter
- 2 large onions, sliced and separated into rings
- 2 cloves garlic, minced.
- In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt, and pepper.
- Spread seasoning mix generously on each chicken breast and place in crockpot. Pour in Root Beer and add barbecue sauce.
- Cook on low for 8 hours, remove the chicken and shred with two forks. Return chicken to crockpot.
- Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
- Place chicken on rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh cilantro.
- In a medium skillet, melt butter over medium-high heat. Add onions and garlic.
- Saute until translucent. Reduce heat to low, and cover and cook for up to 30 minutes, stirring occasionally.
Did you make this recipe?
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Caramelized Onions – made enough for 5 sandwiches, so you may want to double or triple if you really like them.
I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them. They’ll be done when you decide they are.
You DEFINITELY need to add the cheese, caramelized onions, and cilantro to this bbq chicken sandwich.
IT. IS. THE. BOMB.
I feel funny saying that, but I cannot tell you how good this was. I want one now.
Look at that chicken oozing out of the bun with the cheese melting into the barbecue sauce You’ll savor the extra deliciousness of the caramelized onions sitting on top, and then you’ll get another layer of flavor from the sprinkled fresh cilantro. Hungry now? I am. Fortunately, there are leftovers.
I rate everything I bake on a scale of 1-4 with 4 being the best and these Crockpot BBQ Root Beer Shredded Chicken Sandwiches earned 4 rolling pins! Mr. 365 absolutely LOVED them. So did the rest of the family.
These are a KEEPER!!!!!!
I added this recipe to Cast Party Wednesday at Lady Behind the Curtain. Go check out the other delicious recipes that are up! It’s also been added to the Weekend Potluck #17 and there are also some incredible recipes there, too!
Comments & Reviews
Hi, I just found your blog and I must say, this is a very unusual recipe, but one that certainly strikes interest. I’m going to give you a link to my husbands blog, because this is just the sort of thing that he enjoys trying. He has a new blog where he posts about cooking and woodworking (two of his passions). It is wonderful having a husband that loves to cook. Please pay him a visit, I’m sure that if you follow him, he will do the same for you. Keep cooking! Connie 🙂 ***I know this might sound a little strange, but he is always saying if you run across a blog that you think I would like, invite them over, so here goes:
Lynne @ 365 Days of Baking says
Well done, Connie! I am so glad you shared both of your blogs with me, you are both extremely creative!
Yes, I must admit that the nights my husband says he’s going to grill, I enjoy them immensely. It’s nice to take a break from the kitchen here and there.
Thanks for commenting and I’ll be sure to stop by again!
I open my blog with such anticipation wondering if I have a comment on a post or if I have a brand new follower. My heart skips a beat . . . there you are, a new friend. I feel very honored to have you following my humble blog. This is our first warm and sunny spring weekend, so this is going to be short and sweet, because I want to get back outside and soak it all in . . isn’t life good. Thank you for becoming a follower, I greatly appreciate you. Have an incredibly wonderful day and keep blogging, Connie 🙂
P.S. I have got to buy the ingredients for this Root Beer Chicken, it looks so good!
Woodworkin' & Good Eats says
Oh my goodness! My mouth is watering with this recipe. Such complexity of flavors. I am impressed and plan to stop by often to follow what you are doing.
Can I get one of these? Oh, they look so good.
This looks absolutely mouthwatering! What an interesting mix of flavors!
Lady Behind The Curtain says
CONGRATULATIONS!!! Your recipe is being featured today on Menu and Party Idea Round Up from Cast Party Wednesday #38!
Thank you for sharing your recipe with us!
Lynne @ 365 Days of Baking says
Sheryl, thank you SO very much!! I am so honored and so excited!!
I just shared this on my facebook wall, YUM! Thanks for linking up to Weekend Potluck!
Tonya from 4 little Fergusons
mmm, looks great!!!! I’m going to try this recipe for sure.
Was very good! yuuuuuummmy is all we have to say!
Made this for my coworkers and they polished it up in no time. The chicken by itself was good, but you definitely want to add all the toppings for an amazing experience!
Making this for dinner tonight.
Am wondering how it would taste if you had the beer and not the root beer?
Is there an easy way to just print the recipe? Couldn’t find it. Has anyone tried this with Dr Pepper instead of root beer? There is a restaurant in St Pete called Z-Grill that does their ribs in Dr Pepper and they are great.
I make this all the time only using root beer and none of the other seasonings. It’s just that good even without it all. I hadn’t even seen a recipe for it until I saw yours. I had a basic recipe for the BBQ root beer pork tenderloin and one day just substituted chicken because I had so much of it. I love how the chicken tastes and how far it goes.
Great minds think alike, Chris! 😉
I’m going to have to try it with some pork as I haven’t done that yet.
Thanks for comment!
I was just reviewing the nutrition facts after I printed the recipe and am surprised at the high values – they mustn’t be correct…or are they? The sodium value alone is MUCH more than one person should have in a week at 13237mg. Thankfully I don’t see anything in this recipe that warrants the values attached in nutrition facts, so I am still going to try this recipe (with a few adaptations as I have a dairy allergy). Thank you – your website has some amazing recipes that I can’t wait to try!
Kelly, this recipe needs to be updated with new pictures and with correct nutritional information as that sodium count is most definitely incorrect. I’ll be putting it on my to-do list. Thanks for bringing it to my attention.