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Barbecue Pulled Chicken Sandwiches with Sweet Coleslaw

Barbecue Pulled Chicken made in a slow cooker!

Memorial Day makes me picture the rows of white crosses at the American Cemetery in Normandy, France closely followed by the eerily silent D-Day beaches. Those images make me profoundly grateful for those who have the courage to stand up for American Freedom today, during the American Revolution and every day in between.

Memorial Day also conjures up images of backyard cookouts, barbeque, laughter, and American lager. Not that I need an excuse to eat barbeque! This week I tried a new barbecue recipe from the Good Housekeeping Cookbook 1955 edition, “Bert’s Superb Barbeque Sauce”. I have no idea who Bert is, but his barbeque sauce is superb!

Barbecue Pulled Chicken made in a slow cooker!I decided to use the sauce to make my Slow Cooker Barbecue Pulled Chicken. I’ve made pulled chicken in the slow cooker several times and it doesn’t get much easier than this. “Bert’s” barbecue sauce recipe is perfect for this dish because it is liquid enough to stand up to the long cook time. Barbecue Pulled Chicken would be the perfect Memorial Day main dish: easy, delicious, and stress-free. Serve on a bun with the Sweet Coleslaw below for the perfect meal!

Barbecue Pulled Chicken made in a slow cooker!

Bert’s Superb Barbecue Sauce

Good Housekeeping Cookbook 1955 Ed.

 

¼ cup vinager (I used cider vinager)

½ cup water

2 tablespoons prepared mustard

½ teaspoon pepper

1 ½ teaspoons salt (I only used ½ teaspoon)

¼ teaspoon cayenne pepper, rounded

1 thick lemon slice

1 sliced onion

¼ cup butter

½ cup catchup

2 tablespoons Worcestershire sauce

1 ½ teaspoons liquid smoke (OPTIONAL – this just seems so wrong)

 

In saucepan mix vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon, onion and butter. Simmer, uncovered, 20 minutes. Add catchup and Worcestershire sauce; bring to boil. Remove lemon slice. I would usually puree the sauce until the onions are fully incorporated but I think the slow cooked onions are the perfect complement to the pulled chicken. If you are going to use the barbecue sauce for another recipe or just as a condiment, I would reduce it in a small saucepan over high heat first.

Slow Cooker Barbecue Pulled Chicken

Pour all the barbecue sauce above over 2-4 boneless, skinless chicken breasts placed in a slow cooker. If you like a lot of sauce, I would double the recipe above for 4 breasts. Cook on low for 6 hours or on high for 3 hours. I have made it both ways and it is definitely better cooked on low. High will certainly do in a pinch!

Remove chicken to a cutting board and shred with two forks. Hold the chicken breast with one fork and scrape at one end of the breast with the other fork until all the chicken has been shredded.

Barbecue Pulled Chicken made in a slow cooker!Place in a serving dish and cover with some of the reserved sauce. Cover with foil to keep warm. This particular barbecue sauce is too runny for my taste, so I reduced it in a small saucepan on the stove over high heat.

Barbecue Pulled Chicken made in a slow cooker!

Sweet Restaurant Slaw

Allrecipes.com

 

1 (16 oz) bag coleslaw mix or you can shred your own cabbage (½ head + 1 carrot)

[I like to add 1 small bag of broccoli slaw mix]

2 tablespoons diced onion

1/3 cup (scant) creamy salad dressing (I use Light Miracle Whip)

2 tablespoons vegetable oil

½ cup white sugar

1 tablespoon white vinegar (I use rice vinegar)

¼ teaspoon salt

1 teaspoon poppy seeds
Whisk together sald dressing, vegetable oil, sugar, vinegar, salt and poppy seeds in a medium bowl. Pour over coleslaw & broccoli slaw mixes and toss to coat. Chill at least 2 hours prior to serving. [Unfortunately this step is necessary. I tried to serve it after only 30 minutes in the refrigerator and it was a bad plan.]

Barbecue Pulled Chicken made in a slow cooker!

With a little prep-work early in the day, your whole dinner can be ready in a matter of minutes! Love it!

Barbecue Pulled Chicken made in a slow cooker!

This Barbecue Pulled Chicken would also be heavan paired with Sweet Southern Cornbread. Yum!!

4 Comments

  • Chris Glenn
    June 5, 2013 at 11:54 am

    Just found your blog, I have a huge selection of cookbooks, (3 or 4 hundred), some about 50 to 100 years old. Are you interested? Got to “de-clutter!” Was thinking of donating them to a charity or selling them at a garage sale. Sooooo……..
    Chris Glenn

    Reply
    • AmericanCooking22
      June 5, 2013 at 12:04 pm

      I have a certifiable addiction…of course I’m interested! 400 is an impressive collection!

      Reply
  • Alison Klippel
    November 6, 2017 at 11:17 pm

    Thank you so much for this recipe. It was AMAZING and my family gobbled it up. Did make a second batch of sauce and reduced it down for a thick BBQ sauce to use on the bun.( and on everything else in the world) It said suger so I used a tablespoon then put another in the crockpot to cut the vinegar. I also made the slaw in my Cuisinart with the carrots and broccoli and used celery seeds instead of poppy. So good. They will never want store bought BBQ sauce again. Thanks Bert. 🙂 wherever you are

    Reply
    • Lindsey
      December 26, 2017 at 11:29 pm

      Well that sounds fantastic!

      Reply

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