BBQ Pulled Chicken with Sauteed Vidalia Onions

Place chicken breasts in a crock pot and sprinkle with salt and pepper. Add in 1 cup barbecue sauce and brown sugar and mix well. Cook on low for 8-10 hours or on high for 4-5 hours until chicken is tender and cooked thoroughly and the internal temperature of chicken is 165-170 degrees F.

Turn off crock pot and using two forks, shred chicken. Put it back in the crock pot and add another ½ cup of barbecue sauce to shredded chicken and stir.

In a large skillet add in olive oil on medium heat. Add in onions and saute until onions are tender and brown, about 10 minutes.

Place sauteed onions in a bowl. Using the same skillet, toast desired number of rolls (cut side down) until nicely toasted. You can toast the outsides of the rolls too if you like.

Add desired amount of chicken and onion to toasted rolls and serve.