Now you don't have to go to Texas to indulge in a classic treat...This “Classic Smokey Pulled Chicken On A Roll and Chips” recipe is melt in your mouth good!
1 whole precooked rotisserie chicken
10 sandwich rolls
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock
1 bottle Kraft BBQ Sauce
Sauce
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon paprika
1/3 cup Heinz Ketchup
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses
10 sandwich rolls
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock
1 bottle Kraft BBQ Sauce
Sauce
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon paprika
1/3 cup Heinz Ketchup
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses
Directions
Puree all of the sauce ingredients in a blender until smooth.
Remove all the skin from the chicken.
Pull all the meat off the bones and place in a large bowl.
Pour puree sauce over the chicken and mix well.
Cover and marinate the chicken in the sauce overnight or for several hours before cooking.
After marinating the chicken in the sauce pour the mixture into the crock pot.
Add chicken stock, mix well.
Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.
Remove from heat and let cool down in the sauce.
Remove from heat and let cool down in the sauce.
When cooled, remove the chicken from the sauce and shred into small pieces.
Set aside.
Reduce the sauce by two thirds.
Add the chicken back to the sauce.
Serve hot over open-face rolls or hamburger buns topped with cheese and BBQ sauce.
Add our Homemade British Chunky Chips .
