This moist pulled chicken sandwich is made with tenderly cooked chicken which is slow cooked to perfection and an easy to make homemade barbecue sauce.

Ingredients

Shredded chicken

1 ½ lbs skinless chicken thighs or chicken breast

Salt to taste

2 teaspoon chicken seasoning

1 teaspoon ground pepper

½ cup onions chopped

1 Clove of Garlic, chopped

1 tablespoon olive oil

1 teaspoon curry powder

Barbecue sauce Ingredients

4 tablespoons ketchup

1/2 teaspoon ground red pepper

2tablespoons brown sugar

11/2 tablespoons apple cider vinegar

1/4 cup apple cider

1 tablespoon olive oil

Instruction

Mix all the ingredients together with 1 cup of water and pour on top of the chicken covering completely.

Slow cook on low heat for 1-1/2 to 2 hours, or until the chicken is tender and shreds easily.

Remove from pot and shred chicken using two forks.

For the barbecue sauce, add the ketchup, brown sugar,pepper and apple cider vinegar and bring to a simmer over medium heat.

Cook until the sugar has dissolved. Continue cooking, stirring frequently, until the mixture is thick. This should take about 5 minutes. Add the olive oil and stir. Remove from stove and allow to cool.
Combine the pulled chicken and sauce.
Add the chicken to the rolls and top with freshly sliced onions, tomato and lettuce.

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