6 large boneless, skinless chicken breasts (about 3 pounds)
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz. Root Beer
32 oz. barbecue sauce
8 – 10 sandwich rolls
2 cups shredded cheddar/Monterey Jack cheese
caramelized onions
2 tablespoons fresh cilantro, chopped
Method:
- 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.
- Add barbecue sauce.
- Cook on low for 8 hours, stirring a few times during the day.
- After 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.
(made enough for 5 sandwiches, so you may want to double or triple if you really like them)
2 tablespoons butter
2 large onions, sliced and separated into rings
2 cloves garlic, minced
2 tablespoons butter
2 large onions, sliced and separated into rings
2 cloves garlic, minced
- In a medium skillet, melt butter over medium-high.
- Add onions and garlic.
- Saute until translucent. Reduce heat to low, cover and cook for up to 30 minutes, stirring occasionally.
- 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.
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