• Shredded or cubed, dried Potato Bread about 2 full loaves 
• 1 1/2 cups unsalted butter
• 1 cup chopped celery
• 1 cup diced yellow onion
• 2 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• Fresh parsley
• ½ teaspoon sugar
• 1 1/2 tablespoons poultry seasoning
• 1 1/2 cups low sodium vegetable stock
• 2 eggs
• Optional: 1 cup shredded turkey

Crockpot Method:

1. Place the chicken breasts in the crockpot.
2. Pour the low-sugar BBQ sauce over the chicken, ensuring it’s evenly coated.
3. Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and easily shreds with a fork.
4. Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
5. Return the shredded chicken to the crockpot and mix it well with the remaining BBQ sauce. Let it cook for another 10-15 minutes to soak up the sauce.
6. If you’d like to add coleslaw, combine the coleslaw mix with Greek yogurt (or light mayo) in a bowl. Stir to combine. Season with salt and pepper to taste.
7. Assemble the Sandwiches:Lightly toast the rolls if desired.Spoon a generous portion of the pulled chicken onto each roll.Top with coleslaw (if using) and pickles for extra crunch and flavor.Serve immediately, or keep warm in the crockpot until ready to enjoy.