Crockpot BBQ Root Beer Chicken
servings
Use the crockpot to make these mouthwatering BBQ Shredded Chicken Sandwiches for a perfect and easy dinner! Top them with melted cheese, caramelized onions, and cilantro to make them even more tasty.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 tablespoon onion powder
- 1 table paprika
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ¾ teaspoon salt
- ½ teaspoon pepper
- 12 ounces chili sauce
- 16 ounces Root Beer
- 18 ounces Barbecue sauce
- 8 sandwich rolls
- 2 cups shredded cheddar / Monetary Jack cheese divided
- caramelized onions recipe below
- fresh parsley or cilantro for garnish if desired
Caramelized onions
- 2 tablespoons butter
- 2 large onions sliced and separated into rings
- 2 cloves garlic minced
Instructions
Caramelized onions
- 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, or until desired doneness. Stir occasionally.
Shredded Chicken
- Pour the root beer into the crockpot. Add barbecue and chili sauces, and mix well.
- 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.
- Cook on low for 6 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.
- Divide chicken among rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh parsley.
Nutrition
Serving: 1serving | Calories: 697kcal | Carbohydrates: 77g | Protein: 51g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 2170mg | Potassium: 1114mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1293IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 4mg