Does it get any Summery-er than this? BBQ Chicken Sandwich recipe topped with cole slaw, sided with fresh Olathe sweet corn, and slices of Colorado grown watermelon. Can’t you just hear the dog days of Summer howling for this one?
Bookmark, pin, copy and paste…we do it all the time to save recipes we want to try. But haven’t you run across a recipe that as soon as you lay eyes on it, there’s no need to even close out the screen because you know you’ve got to make it right away?
That’s what happened to me when I saw Penny’s Crock Pot BBQ Sandwich recipe. Penny writes her food and travel blog over at Lake Lure Cottage Kitchen.
But before we talk about the sandwiches, let’s talk about the sides. The corn you see on this plate is Olathe sweet corn. Olathe is a small town in Western Colorado and lays claim to growing some of the best sweet corn in the world. Here in Colorado, we await it’s mid-July arrival each Summer.
The town of Olathe has even organized a yearly festival to celebrate the sweet harvest, The Olathe Sweet Corn Festival. The citizens of Olathe, have cause to celebrate, their sweet corn crops have kept this rural community alive while other efforts were failing.
John Harold,owner of Tuxedo Farms, who donates all the corn for the festival tells us: “We have climatic conditions that make our sweet corn sweeter. That’s what we call a double sweet. We trademarked the name Olathe Sweet Corn because we thought we have something unique. It’s actually hand picked. Because of the tenderness of the corn, we have not been able to find a mechanical picker.”
And what does Rachel Ray say about Olathe Sweet Corn? “The Best Kept Secret in Colorado”.
And how about that Colorado grown Watermelon. This is from Monroe Organic Farms, Northeast of Denver. We joined their CSA program this year.
Seems like over the years, I’ve grown accustomed to reaching for the smaller seedless varieties just out of convenience of a no mess experience. But every time I cut open one of those big melons, with their plump black seeds, it takes me back to what watermelon is supposed to taste like. And even though watermelons were always pink when I was a kid, the yellow fruit of this melon was reminiscent of flavors from my childhood…those of spitting seeds all over the backyard on hot summer nights.
Now for the star of the show, let’s talk about the sandwiches. As far as sauces go, here in Colorado you’re likely to find to thick brown sugar smoky BBQ sauce served with meat. I’m far from an expert, but from what I know isn’t that a Memphis style sauce? The sauce in this recipe has much more of a vinegar flavor. I’m assuming that means it leans towards Carolina style? All you experts out there can set me straight. It was delicious with chicken and with a scoop of cole slaw on top, the flavor combination was wonderful. We served these on soft slider buns and loved every bite. And of course, making these in the crock pot was super easy, the house smelled wonderful all afternoon and with a quick shred of the chicken, dinner time was as easy as a mild Summer breeze.
Here’s Penny’s recipe:
- BARBECUED CHICKEN SANDWICHES
- 3 to 4 boneless chicken breasts, cut in half lengthwise
- 1 onion cut into fourths
- 1½ cups ketchup
- ½ cup barbecue sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 1 tablespoon Worcestershire sauce
- 3 tablespoons vinegar
- Tabasco sauce to taste (abut 4 shakes for us)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Spray inside of crock pot with cooking spray. Add chicken breasts and onion. Mix sauce ingredients and pour over chicken. Cook chicken on high for 1 hour. Turn to low setting and cook an additional 2 to 3 hours. Remove chicken from crock pot and shred with two forks. Return to crock pot and set on warm. Serve on heated or grilled buns with coleslaw or guacamole.
Crock Pot BBQ Chicken Sandwich Recipe …It’s what’s for Dinner.