Friday, July 2, 2010

Shredded Barbecue Chicken Sandwiches with Roasted Asparagus

The slow-cooker slaved over this chicken all afternoon. I poured about 1/2 - 3/4 cup of Sweet Baby Ray's Barbecue Sauce over 4 chicken breasts and added about 2 cups of Low Sodium chicken broth and cooked it on high for 5 hours. Check half way through and add more chicken broth as needed to keep chicken moist.  Then I shredded it and added some diced red onions and alittle extra barbecue sauce to some toasty whole wheat buns.  Kind of like a Sloppy Joe, but with chicken! This is a fun 4th of July recipe idea.

Served up with some roasted asparagus with Parmesan cheese.  Used our awesome LeCruset grill pan, a gift from my sister and brother-in-law.  It works great for grilling up veggies right on the stove top.

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