Bacon, Beans, and Beer by Eliza Cross

Author:Eliza Cross [Cross, Eliza]
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2018-07-16T23:00:00+00:00

Slow Cooker Bacon Barbecue Chicken Rolls

Makes 8 sandwiches

4 boneless, skinless chicken breasts (about 1-1/2 pounds)

2 cups barbecue sauce

8 large onion rolls, split

3 tablespoons butter, melted

16 strips bacon, cooked and halved

2 cups grated cheddar cheese

Place chicken breasts in a 3- to 4-quart slow cooker and pour barbecue sauce over top. Cook on low setting until chicken is tender and cooked through, 6–7 hours. Remove chicken to a cutting board and cool for 15 minutes. Shred chicken with 2 forks and return to slow cooker.

Preheat oven to 425 degrees.

Cover a baking sheet with aluminum foil and arrange roll tops and bottoms cut-side up on top of the foil; brush with the butter. Bake until edges are lightly browned, about 5 minutes. Transfer roll tops to a cooling rack.

Using a slotted spoon, top each roll bottom with a generous spoonful of shredded chicken. Layer each with 4 halves of bacon, and sprinkle with cheese. Return to oven and bake until cheese is melted, 3–4 minutes. Replace roll tops and serve.

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