Pulled BBQ Chicken Fajita Sandwiches
Slow roasted crockpot chicken in bbq sauce, spices, onions, and chipotle chilis until tender served with sauteed onions and peppers in a toasted ciabatta bun with buffalo ranch sauce.
Ingredients
- 4-6 chicken breast, boneless and skinless
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp chicken seasoning, knorr
- kosher salt and pepper to season
- 1 medium yellow onion, diced
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 500g bbq sauce of choice
- 2 tbsp chipotle peppers in adobo
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- swiss cheese to serve
- ciabatta bread
- buffalo ranch sauce see notes
Instructions
- In the bowl of the crockpot, add the chicken breast. Season with all the spices rubbing in on both sides. Add the diced onion, worcestershire, honey, chipotle peppers and bbq sauce. Stir until combine and chicken is completely submerged. Cook on low for 6 hours or on high for 3 hours. Check about half way ensuring to flip the chicken.
- Once the chicken is fork tender, shred completely and return to the crockpot for 20 minutes to soak up the sauce.
- In the meantime, Sautéed the fajita vegetables in a large skillet. Start by adding the onions in the hot pan with some oil. Cook for 3 minutes before adding the peppers. Cook stirring occasionally until completely soft and tender. About 12 minutes. Season in the pan with salt, pepper, garlic powder, onion powder, paprika, and cumin.
- On a griddle, heat a serving of the shredded chicken and top with a slice of swiss cheese. Cook until the cheese is melted.
- To assemble: on a toasted ciabatta, layer the pulled chicken and cheese, top with w generous amount of cooked onions and peppers, finish with a drizzle of buffalo ranch. Enjoy!
Notes
Buffalo Ranch: melt 2 tbsp of butter in a sauce pan, stir in 1/3 cup of Frank's hot sauce and simmer for 6 minutes stirring occasionally. Stir in 1/2 tsp of cayenne pepper and season with salt and pepper. Let cool slightly, combine with 1/3 cup of Ranch dressing until desired consistency is reached.