Crockpot BBQ Rootbeer Shredded Chicken Sandwiches

This can also easily be made with a pork roast instead of chicken.

Ingredients:

6 large boneless, skinless chicken breasts (about 3 pounds)
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz. Root Beer
32 oz. barbecue sauce
8 – 10 sandwich rolls
2 cups shredded cheddar/Monterey Jack cheese
caramelized onions
2 tablespoons fresh cilantro, chopped

Directions:

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 more absorbed.
Place chicken on rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh cilantro.

Caramelized Onions - made enough for 5 sandwiches, so you may want to double or triple if you really like them.

2 tablespoons butter
2 large onions, sliced and separated into rings
2 cloves garlic, minced
In a medium skillet, melt butter over medium-high.
Add onions and garlic.
Saute until translucent.  Reduce heat to low, cover and cook for up to 30 minutes, stirring occasionally.
I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them.  They’ll be done when you decide they are.

Look at that chicken oozing out of the bun with the cheese melting into the barbecue sauce  You’ll savor the extra deliciousness of the caramelized onions sitting on top and then you’ll get another layer of flavor from the sprinkled fresh cilantro.

Source:  365daysofbakingandmore.com