Crockpot BBQ Root Beer Shredded Chicken Sandwiches


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

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 absorbed.

Place chicken on rolls. Top with about 1/4 cup of cheese, caramelized onions and sprinkle with 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 and cook for up to 30 minutes, stirring occasionally.

by The Savvy Kitchen