Hi friends– Sunday my mom invited a tableful of old friends, from the small church I grew up in, to come to lunch. Old photos were pulled out and old friends remembered. We laughed at stories that happened 50 years ago. It was a lovely day. To keep it simple, we had bar-b-que chicken sandwiches. The easiest meal to make for a crowd. You can make it ahead. Dump everything in a pot and bake it in the oven until it melds into sandwich fixings!
BAR-B-QUE SHREDDED CHICKEN SANDWICHES
5 boneless, skinless chicken breasts
1/2 cup vinegar
1 yellow onion, chopped
1/2 cup bar-b-que sauce*
2 tab. brown sugar
1 28 oz. can crushed tomatoes
1 tsp. salt
1/2 tsp. freshly ground pepper
OK, now this couldn’t be easier– Cut the chicken up into 2″ chunks, like stew meat and throw it into a oven proof pot. Add everything else in on top. Cover with a lid and pop it into a 325 degree oven for 2 hours. Then take it out and simmer really low on the stove top with no lid to thicken the sauce, just a few more minutes. When the meat smooshes easily with a fork, shred it up and serve on your favorite rolls.
Oh, and I like to serve a little pitcher of warm bar-b-que sauce on the side to add to your sandwich. You can’t have too much of that stuff.
I’ve been making this since we were newly weds. The original recipe was the same except it used 2# of beef stew meet instead of chicken. Good either way…
*I know, I know, everyone has their own very favorite bar-b-que sauce. I just want to put in a word for good old Hunt’s “brown sugar hickory bar-b-que sauce. My fave.