Pulled Chicken Sandwiches

These are just as good as pulled pork sandwiches. Though I didn't use the grill method this time around since I didn't have charcoal. It worked very well in the crockpot (6 hours on low). But I'm excited to try it on the grill to see what the difference is. I served it with my favorite coleslaw. The whole wheat hamburger buns really didn't hold up well though. I think a Kaiser roll is far preferable. Another thing to try next time.

Edited to add: After reading the reviews of this recipe, apparently it is highly preferable to use the crockpot rather than the grill method. Also, with the addition of the brown sugar to the chicken, the addition of the brown sugar to the sauce (especially when there's also molasses included), when they are prepared in the crockpot, makes the sauce just a smidgen too sweet. So I'm adjusting the recipe below to reflect my changes.

Pulled Chicken Sandwiches
A variation of this recipe from Cooking Light



Chicken:
2 pounds skinless, boneless chicken thighs
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger

Sauce:
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses

Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips

Place chicken in crockpot. Add sugar and spices. Stir to coat chicken evenly. Mix together sauce ingredients in a separate bowl and then pour over chicken. Cook on LOW for 6-8 hours (or HIGH for 3-4 hours).

Shred chicken, using two forks. Place chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.