There’s something incredibly satisfying about biting into a hearty, flavorful sandwich that combines sweet, tangy, and savory elements. BBQ Bacon Pulled Chicken Sandwiches are just that perfect blend. This recipe brings me back to a road trip I took with my family a few summers ago. We were driving through the Midwest, and we stumbled upon a quaint little diner in a small town. They had the most amazing BBQ sandwiches, and since then, I’ve been on a quest to recreate that perfect bite at home.
One thing I love about this recipe is how simple it is to prepare, thanks to the slow cooker. The combination of root beer and BBQ sauce infuses the chicken with a unique sweetness and depth of flavor that’s hard to beat. Adding Dijon mustard and apple cider vinegar introduces a tangy twist that balances out the sweetness perfectly. The minced onion and garlic bring a savory, aromatic note that rounds out the flavor profile.
When it comes to personal tweaks, there are plenty of ways to make this recipe your own. If you prefer a bit of heat, you could add a few dashes of hot sauce or some chopped jalapeños to the sauce mixture. For a smokier flavor, try using a smoky BBQ sauce or adding a bit of liquid smoke. And for those who enjoy a bit of crunch, topping the sandwiches with some coleslaw in addition to the lettuce could be a game-changer.
This recipe is also incredibly versatile. You can easily make a lighter version by using whole wheat buns and turkey bacon, or go full comfort food mode with some extra cheese melted on top. No matter how you choose to enjoy it, these BBQ Bacon Pulled Chicken Sandwiches are sure to become a favorite at your dinner table.
BBQ Bacon Pulled Chicken Sandwiches
Ingredients
- 1/2 cup root beer or amber ale
- 2 tablespoons Worcestershire sauce
- 18 ounces BBQ sauce
- 2 pounds chicken breasts, boneless and skinless
- 4 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 12 toasted hamburger buns, split
- 2 tablespoons dried minced onion
- 24 strips of cooked bacon
- 12 lettuce leaves
- 2 chopped green onions
- 1 tablespoon dried parsley flakes
Directions
- Combine the BBQ sauce, root beer, apple cider vinegar, minced onion, Dijon mustard, Worcestershire sauce, garlic, green onions, and parsley flakes in a large bowl.
- Grease a 4- or 5-quart slow cooker and place the chicken breasts inside. Pour the sauce mixture over the chicken.
- Cover the slow cooker and cook on low for 3-4 hours, or until the chicken is tender and can be shredded easily with two forks.
- Shred the chicken and mix thoroughly with the sauce in the slow cooker.
- Serve the shredded chicken on toasted hamburger buns. Top each sandwich with two strips of bacon and a lettuce leaf.
Storing Suggestions:
Store any leftover pulled chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a saucepan over low heat until heated through.
FAQs:
Can I use a different type of meat for this recipe?
Yes, you can substitute the chicken breasts with boneless pork shoulder or beef chuck roast. Adjust the cooking time as needed to ensure the meat is tender and can be easily shredded.
What can I use instead of root beer?
If you don’t have root beer, you can use amber ale or even cola. Each will give a slightly different flavor profile but will still complement the BBQ sauce well.
How do I prevent the buns from getting soggy?
To avoid soggy buns, toast them until they are golden brown and crispy. Additionally, you can lightly butter the buns before toasting to create a barrier that helps keep them from soaking up too much moisture from the chicken.
Can I make this recipe in advance?
Yes, you can prepare the pulled chicken a day ahead. Store it in the refrigerator and reheat it in a slow cooker or on the stovetop over low heat before serving. Toast the buns and assemble the sandwiches just before serving for the best texture and flavor.
What are some good side dishes to serve with these sandwiches?
These sandwiches pair well with classic sides such as coleslaw, potato salad, baked beans, or corn on the cob. You can also serve them with a fresh green salad or roasted vegetables for a lighter option.
Is there a way to make this recipe healthier?
To make this recipe healthier, use whole wheat buns and opt for turkey bacon instead of regular bacon. You can also reduce the amount of BBQ sauce or choose a low-sugar variety to cut down on added sugars.
BBQ Bacon Pulled Chicken Sandwiches
Ingredients
- 1/2 cup root beer or amber beer
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried minced onion
- 1 bottle 18 ounces BBQ sauce
- 4 minced garlic cloves
- 2 tablespoons Dijon mustard
- 2 chopped green onions
- 1/4 cup apple cider vinegar
- 1 tablespoon dried parsley flakes
- 12 hamburger buns split and toasted
- 24 strips of cooked bacon
- 12 lettuce leaves
Instructions
- In a large bowl, mix together the BBQ sauce, root beer, apple cider vinegar, minced onion, Dijon mustard, Worcestershire sauce, garlic, green onions, and parsley flakes.
- Place the chicken breasts in a greased 4- or 5-quart slow cooker, then pour the sauce mixture over the chicken.
- Cover and cook on low for 3-4 hours, or until the chicken is tender enough to shred easily with two forks.
- Shred the chicken and mix it well with the sauce in the slow cooker.
- Serve the shredded chicken on toasted hamburger buns, and top each with two strips of bacon and a leaf of lettuce.
