Barbecamole! Crockpot Chicken Sandwiches

Barbecue chicken sandwiches are one of my favorite things to eat. I previously blogged about the recipe I use, here. They are just the easiest things to make. The chicken is simply made in a crockpot. Then it is shredded. Easy peasy! Lazy Dayzy!

This is the same recipe but I just added a little twist.


I had some guacamole in my refrigerator that needed to be eaten before it expired the other day.

I had some leftover shredded barbecue chicken that was suffering from the same timed fate.

And I had an epiphany.

Oh, man. Barbecue. Chicken. Guacamole. Barbecue. Guacamole.


I had had a guacamole barbecue sauce at an event in October and could not get the flavor out of my mind.

And that is how the following recipe was formed.

And that is how a new word was formed.

And that is why my thighs. Are formed. From gluttonous decisions.


Shredded Barbecue Chicken from this recipe
One pack of chibatta rolls
A slice of havarti cheese for each sandwich you plan to make
One bottle of your favorite barbecue sauce
Container of guacamole
3 Tbsp. Chopped cilantro


Preheat oven to broil at 500 degrees.


MaKe the barbecue chicken according to the linked recipe.


Take the chibatta rolls (I have also used regular rolls and they work fine, too. The chibatta is easier, because it makes a flatter sandwich. This makes it easier to eat) and cut them in half. Add the shredded barbecue chicken to the bottom half of the roll and leave the top half open. Place a slice of havarti cheese on top of the barbecue chicken and then place the tops and bottoms on a baking sheet and place the baking sheet into the oven underneath the broiler for thirty seconds to one minute depending on your broiler. You just want the top half lightly toasted and the havarti cheese melted.

Remove the baking tray from the oven. Pour a little barbecue sauce onto the melted cheese. Sprinkle chopped cilantro onto the barbecue chicken. On the top half of the roll, spread a generous layer of guacamole.

Put the guacamole top bun onto the bottom bun that is covered in barbecue chicken.



And listen to your happy thighs humming.

Oh, yum! Enjoy!

Barbecamole Chicken Sandwiches are my favorite.

I will be making this recipe instead of traditional shredded barbecue chicken sandwiches from this point forth.

Now I’m off to raid my refrigerator. What else can I combine? What do we think of ham and feta?



What about Jenni and McConaughey?


“Hey! Hey! Hey! Hey!”

I like the sound of that.


P.S. I shared this on Cozy Little House.

And Savvy Southern Style.

And My Romantic Home.

Meatball Sliders


The situation is: I hate meatballs. Or at least I thought I hated meatballs. The very name grosses me out. I do not like how dry they can be. How very meaty they can taste. They sometimes can feel like an obstacle on your plate.

However, my husband loves meatball sandwiches. And I love my husband. I decided to branch out. I decided to have a “ball.” Turns out, I do not hate meatballs. I just never had one I really liked. Until now.

Of course, I still hate the name. But that is for another day. Here is how I made my meatball sliders.:

This recipe makes 8 sliders. This is perfect for my family of four. However, I would double this for any larger crowd.



Meatball Ingredients

1 pound ground pork
1/2 tsp. salt
1/4 cup dried unseasoned bread crumbs
1 egg
1/4 cup diced Onions
2 Tbsp. butter
Pinch chili flakes
2 Tablespoons of Dalmatia My Mom’s Red Pepper Spread (I found mine at Vons in the refrigerated section. I know Amazon also carries it if you absolutely cannot find it, but the shipping price is crazy)
1 tsp. worcestershire sauce
1 clove or 1/2 tsp. of minced garlic (I use the pre-chopped kind)
1/4 tsp. dried italian herbs

Other ingredients:
1 jar pasta sauce
8 oz. mozzarella
8 Small rolls or buns

Preheat oven to 400 degrees.


Pour pasta sauce into small saucepan. Simmer on low heat, while you move onto the next step.


Sauté onions for eight minutes in butter on medium-low heat until soft. Stirring occasionally. During the last minute, add minced garlic and then turn off burner. Put in mixing bowl. Allow to cool for five minutes.



Mix all of the meatball ingredients in a large bowl with your hands. And, yes, say it with me, “Ewww!” Remember to take off any rings.


Scoop meatballs onto parchment lined baking sheet with ice cream scoop or one of these handy dandy large cookie scoops.


Line ’em up.


Put in the oven and bake for 20 minutes. They should no longer be pink inside.

Set meatballs aside.

Turn oven to broil.

Open rolls. Lightly butter each side. On a separate baking sheet, line them up. Mine took two batches.

Broil for 30 seconds to one minute until lightly toasted.


Remove from oven. Place the tops of the rolls aside.

Turn pasta sauce burner off.



With the other bottom half: Take a meatball. Smoosh it with your tongs. That’s right. Get all up in there. Remember how messy it made your hands and give it heck. Place it on a roll. Cover it with pasta sauce. Cover it with cheese. Repeat.


Place in oven and broil for approximately thirty seconds to one minute until the cheese is melted and just starting to brown. Watch this! It can get burned very quickly!


Remove from oven. Turn oven off. Cover meatball creation with the other half of the bun. Plate it. Now, this is the part where you serve it with salad and feel better about the meal you are about to eat. Except, I had no salad. So, I served it with chips (um, potatoes) and melon slices.


And oh my goodness! These are one of my new favorite things to make! Easy! Delicious! My husband said they were the best meatball sandwich he has ever had. I love when that happens!