Pulled barbecue chicken sandwiches

Mmm, mmm, mmm!! I love me some moist chicken, slow cooked in a tangy-and-sweet sauce, piled on a piece of crunchy bread, and topped with melting, gooey cheese.

If your taste buds are drooling right now, you can thank LV of Food, Fashion and Flow, because her recipe is what started all this. Her version combines bottled barbecue sauce, Italian salad dressing, brown sugar and Worcestershire. In mine, I made the barbecue sauce from scratch and omitted the Worcestershire (since I'd already included it in my barbecue sauce).

To make sauce, saute 1/4 cup chopped sweet onions in oil until brown. Add 1 cup red pepper chilli spread, 1/2 cup water, 1/4 cup lemon juice, 2 T vinegar, 2 T brown sugar, 1 T Worcestershire sauce, 1 T mustard, 1/2 T dry mustard,  1/2 tsp salt, 1/4 tsp sweet or hot paprika and 1/4 tsp pepper. Simmer for 20 minutes. Combine this mixture with 1/2 cup Italian dressing and 1/4 cup brown sugar. 

Place 6 boneless skinless chicken breasts in crockpot. Pour sauce over chicken and cook on high for 3 hours. Take fork and shred chicken. Then reduce to low and cook one more hour.

Serve open-faced on crusty bread. You can also top with grated marble cheese and broil for 1-2 minutes, as I did below.  

 
To all the American readers, I wish you a very Happy Thanksgiving!