Pulled Chicken Sandwiches

My staple sandwich to make in the slow cooker is pulled pork. But as I was browsing the internet one day this recipe stood out to me because A. it calls for chicken and B. it uses the North Carolina style of barbecue sauce which is vinegar-based instead of tomato-based.

This was simple to put together and ended up tasting really good. The cayenne pepper gives it a hearty kick so don't use as much if you don't like spice. The original recipe just called for a cut-up rotisserie chicken but I used raw chicken breasts and turned it into a slow cooker meal. And simple double or triple the recipe if you have a lot of guests or want to stick some in the freezer!

Pulled Chicken Sandwiches

adapted from Food & Wine

Makes about 4 servings

2 boneless, skinless chicken breasts, about 1 pound

1 cup cider vinegar

3/4 cup water

1/2 cup beer

2 1/2 tablespoons vegetable oil

1 1/2 tablespoons Worcestershire sauce

1 tablespoon dry mustard

1/2 tablespoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

4 hamburger buns, split

1 cup prepared coleslaw

Coat a 4-quart slow cooker with cooking spray and lay the chicken breasts on the bottom.

In a medium saucepan, combine all remaining ingredients except hamburger buns and coleslaw over high heat and bring to a boil. Continue cooking about 15 minutes, or until reduced by half. Pour over chicken in slow cooker.

Cook for 7 hours on low heat. Shred chicken, cook for 1 more hour. Serve on buns topped with coleslaw.