Ingredients

How to make it

  • NOTE: This could also be done with TURKEY BREAST.
  • In a small soup pot over medium heat, cook the chicken breasts in the broth until done, about 1 hour. Using tongs, place the breasts on a platter and chill until cool enough to handle. If there‚Äôs still a lot of broth left in the pot, pour off all but about 2 cups and reserve; add in the dry minced onions.
  • Slice each breast across the grain in 1-inch slices. Put all meat back into the pot, and using two forks, pull the meat into shreds until there are no chunks in the mixture.
  • Reheat the mixture over medium low heat; add just enough barbecue sauce to evenly moisten.
  • Heat through, stirring often to prevent sticking. If this needs to be held over for a later serving time, a crock pot on low heat serves the purpose quite nicely.
  • When ready to serve, spoon onto buns. Some folks like a bit of pickle relish to top it off.

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