Crockpot BBQ Root Beer Shredded Chicken Sandwiches


  • 6 large boneless, skinless chicken breasts (about 3 lbs.)
  • 1 tbsp. onion powder
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. Old Bay seasoning
  • 1/2 tesp. salt
  • 1/2 tsp. pepper
  • 16 oz. Root Beer
  • 32 oz. barbecue sauce
  • 2 cups shredded Cheddar cheese
  • Caramelized onions
  • 2 tbsp. fresh cilantro, chopped
  • Rolls

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 and barbeque 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 absorbed.

Place chicken on rolls. Sprinkle with cheese, top with caramelized onions (recipe below) and fresh cilantro.

Caramelized Onions:

  • 2 tbsp. butter
  • 2 large onions, sliced and separated into rings

In a medium skillet, melt butter over medium-high. Add onions. Saute until translucent.  Reduce heat to low, cover and cook for up to 30 minutes, stirring occasionally.

by The Savvy Kitchen