Pulled Chicken Sandwiches with Root Beer BBQ Sauce and Coleslaw

I needed an additional main dish to add to the hamburgers and hot dogs for our labor day BBQ, but I wanted something easy I could prepare the night before.  I found this great recipe on Betty Crocker's website and just made a few minor changes to feed a crowd.  It turned out to be a hit, with barely any left, this will definitely be a keeper.

Recipe
3 Deli Rotisserie Chickens - I found the savory herb flavor - but any will work
1 1/2 cups root beer
1 1/2 cups ketchup
1/2 cup cider vinegar
1/3 cup yellow mustard
4 Tbsp packed dark brown sugar
2 1/2 Tbsp Worcestershire sauce
3/4 tsp salt
3/4 tsp freshly ground pepper
1/4 tsp ground ginger
3 cloves garlic, smashed

1 lb purchased good coleslaw - I found mine at Waldbaums Deli
12 assorted rolls, I used Kaiser, Egg with Poppy seeds, Onion, and Potato, sliced in half.

Pull and shred the chicken meat, removing all skin and bones, it will yield about 8-9 cups of chicken.  In a large saucepan, heat all sauce ingredients to boiling over medium heat, stir frequently.  Reduce heat to med-low and simmer about 20 minutes, stirring occasionally.  Remove the garlic cloves and add the pulled chicken.  Stir until all chicken is evenly coated.  Heat over low heat, stirring until heated through.  If making the night before, cool mixture down to almost room temp, then cover and refrigerate, and it will continue to marinate all night.  When ready to serve reheat on stove top on low heat, stirring,  add to it a couple of squirts of prepared BBQ sauce for extra moistness.  Serve with the basket of assorted rolls and coleslaw for topping ~ the cold,tangy and crunchy coleslaw compliments the sweet and smoky chicken so well!

This batch was made with a combination of leftover roasted chicken and 1 rotisserie chicken (the carrots from the pan were added too)

 



Enjoy!