BBQ Pulled Chicken Sandwiches

 BBQ PULLED CHICKEN SANDWICHES

submitted by JP and Rosy

Makes 8-10 sandwiches

2 pounds boneless, skinless chicken breasts
1 cup barbecue sauce (Sweet Baby Rays)

1 tablespoons yellow mustard
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons chicken broth
additional barbecue sauce, if desired
rolls, for serving as sandwiches
bread and butter pickles, optional

Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, yellow mustard, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours.

Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired.