1

For the BBQ sauce, combine all of the ingredients for the BBQ sauce into a small saucepan and bring to a boil. Reduce the heat to a low simmer and continue to cook the sauce for 20-30 minutes, be sure to stir periodically and not over heat or burn the sauce.

2

To prepare the roasted chicken, combine chopped fresh thyme, rosemary and garlic together and rub it under the skin of whole fresh chicken.

3

Place whole chicken into your slow cooker and squeeze fresh lemon juice over top; place the squeezed lemon half into the chicken cavity. Cover and cook the chicken in your slow cooker on medium heat for approximately 6 hours or until cooked through. The internal temperature needs to read 170-degrees.

4

Remove chicken from slow cooker and allow to rest for 15-20 minutes. Remove skin from the cooked chicken and discard. Using a dinner fork begin to shred and remove all of the cooked meat from the bones- pull the meat off the bones into thin strands. Place the shredded cooked chicken into a large bowl.

5

Combine cooked BBQ sauce with the cooked, shredded chicken; stir to ensure that all of the shredded meat is covered in the sauce.

6

Lightly toast the Kaiser rolls and place a large piece of iceberg lettuce with a large tomato slice. Fill each bun with the BBQ chicken and serve.