Crockpot Pulled Chicken Sandwich

Mike's description of this sandwich is, "It's like sex on a plate." It's sloppy, it's spicy and it's fantastic! To cut down on the heat, use a non-spicy barbeque sauce and take out the Tabasco sauce and chili flakes. I plan on using the left overs tonight in some sort of Mexican meal - burritos or taco salad. I think it would also make a great sheppard's pie filling!  Serves 4-6.

Ingredients
2 1/2 pounds boneless, skinless chicken thighs (8-10 pieces)
1/2 chopped onion
3 cloves garlic, minced
1/2 cup of your favourite barbeque sauce (I used Tony Roma's Bold & Spicy - soooo good!)
1 small tin of tomato paste (I don't remember the actual size, but the small tins, a little more than 1/2 a cup, I guess)
1/4 cup ketchup
about 3 tbsp banana ketchup
5 shakes of Tabasco sauce
1 tbsp cider vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1/2 tsp hot pepper flakes
2 tbsp brown sugar
4-6 buns, toasted
slice of cheddar cheese for each bun

Directions
Place all ingredients in crock pot, mix well. Cover and cook on low 7-8 hours.

Turn off crockpot and shred chicken with two forks.

To assemble the sandwiches, place cheese on toasted bun, pile the pulled chicken (sauce and all) atop the cheese. Toasting the bun is key because the chicken is so saucy, an untoasted bun would become soppy very quickly. I topped the sandwich with tomato slices. Enjoy this deliciously messy meal!




*Credit goes to: http://www.chasingtomatoes.ca/2009/07/crockpot-pulled-chicken-sandwiches.html