BBQ Chicken Sandwiches
Thursday, September 21st, 2006
One of our favorite go-to restaurants is a place called Remington Grill, I think it is a regional place but they have a western theme and are about one step up from your typical fast food. They have burgers, BBQ, ribs and all you can eat fries- now you see why I love this place! Anywho, I get the same thing everytime we go there. I literally have not had anything else from there besides a bite of Evan’s burger. It’s called a Jesse James, I think I was first drawn to it because my maiden name is James and my dad always wanted my name to be Jessica but my Mom would not allow me to be called Jesse James. I am sure it was for the best but it would have been awesome in high school when I was running track, or atleast I think so. Ok bake to the point, so this sandwich is a barbecue sandwich but instead of pulled pork it uses chicken, which makes me fee less guilty about eating all of those fries 
So in lieu of eating out I decided to try and recreate this sandwich in the crockpot for a weekday meal, and I think it turned out pretty darn good. I used 6 boneless, skinless chicken breasts but it was s a tad on the dry side, I would maybe try a mix of chicken breasts and boneless, skinless chicken thighs to add a bit of fattiness. If you don’t want to use the crockpot, boil up the chicken, shred it and douse it in the sauce. Evan approved of the sauce- though I doubt he would approve of my ugly picture of it.
Jen’s version of a Jesse James
2-3 pounds of chicken, boneless and skinless
3/4 cup ketchup
6 T. prepared mustard
3 tablespoons brown sugar
3 tablespoons minced garlic (this is the amount for jarred garlic, you a bit less if using fresh)
3 tablespoons molasses
2 T. steak sauce
1 T. tablespoon lemon or lime juice
1 1/2 tablespoons liquid smoke flavoring
salt and pepper to taste
4 hamburger buns
prepared coleslaw (optional)
Crockpot Method
1. Throw the sauce ingredients into a crockpot with the chicken. Cook in low for 6-8 hours (use one of those crockpot liners, trust me it’s worth it!)
2. Shred the meat, pile it on a bun with some sauce and creamy coleslaw. Yum!
Stovetop Method:
1. Boil the chicken until cooked through. Shred meat and set aside.
2. In a large saucepan, combine sauce ingredients and simmer until warmed through. Add shredded chicken and stir until coated.
3. Pile the meat on a bun, top with sauce and creamy coleslaw.
If you enjoyed this post, make sure you subscribe to my RSS feed!