Pulled Whisky Chicken Blt Sandwiches Recipes

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SWEET AND TANGY PULLED CHICKEN SANDWICHES



Sweet and Tangy Pulled Chicken Sandwiches image

I created this just by messing around in the kitchen and craving a sweet meal for supper. My friends and family love it! Can be served with French fries, veggies, or mac and cheese.

Provided by MissPreNintendo

Categories     Chicken Sandwiches

Time 4h10m

Yield 8

Number Of Ingredients 10

2 pounds skinless, boneless chicken breast
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage (such as Coca-Cola®)
1 ½ cups barbeque sauce
½ cup raspberry walnut vinaigrette
¼ cup light brown sugar
3 tablespoons honey
2 tablespoons teriyaki marinade (such as Kikkoman®)
½ teaspoon ground cardamom
¼ cup mayonnaise, or to taste
8 medium hamburger buns, split

Steps:

  • Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
  • Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
  • After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
  • Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
  • Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 116.7 g, Cholesterol 61.1 mg, Fat 15.6 g, Fiber 4.4 g, Protein 35.1 g, SaturatedFat 3.3 g, Sodium 1839.1 mg, Sugar 36 g

PULLED CHICKEN SANDWICHES



Pulled Chicken Sandwiches image

I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split

Steps:

  • In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

BBQ PULLED CHICKEN SANDWICHES



BBQ Pulled Chicken Sandwiches image

This is an amazing recipe! There's nothing better than BBQ pulled chicken sandwiches!

Provided by Tara Shepard

Time 4h20m

Yield 8

Number Of Ingredients 8

2 pounds skinless, boneless chicken breast halves
1 small onion, roughly chopped
5 cloves garlic
1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
½ cup apple cider vinegar
salt and ground black pepper to taste
8 large sesame seed sandwich buns
8 slices mozzarella cheese

Steps:

  • Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
  • Puree onion and garlic in the bowl of a food processor until finely minced.
  • Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
  • Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
  • Serve on buns with mozzarella cheese.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 61.6 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.7 g, SaturatedFat 4.6 g, Sodium 1225.9 mg, Sugar 13 g

CHICKEN BLT SANDWICHES



Chicken BLT Sandwiches image

What could be better than BLTs? Chicken BLTs with the same great goodness and a chicken bonus!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons vegetable oil
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 cup Thousand Island dressing
4 whole wheat sandwich buns, split
4 lettuce leaves
8 slices tomato
4 slices bacon, cooked, drained and broken in half

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
  • Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato and bacon on bottoms of buns. Top with tops of buns.

Nutrition Facts : Calories 355, Carbohydrate 20 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg

PULLED CHICKEN SANDWICHES



Pulled Chicken Sandwiches image

Provided by James Briscione

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 ribs celery, thinly sliced
2 scallions, thinly sliced
1 apple, cut into thin julienne strips
Fresh lemon juice, to taste
Kosher salt and freshly ground black pepper
2 cups South-of-Something Chicken with sauce, recipe follows, reheated
4 burger buns
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 3 1/2- to 5-pound whole chickens ("roaster" size)
Olive or vegetable oil, as needed
One 28-ounce can chopped tomatoes
6 cloves garlic, chopped
2 cups minced yellow onions

Steps:

  • Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.
  • Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
  • Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
  • Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
  • Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
  • After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.

PULLED CHICKEN SANDWICHES



Pulled Chicken Sandwiches image

A delicious chicken vinegar based bar-b-que chicken sandwich. Like nothing you've ever had! Very easy to make and the leftovers are good on a salad.

Provided by jenlyn33922

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups cider vinegar
1 1/2 cups water
1 cup white wine
1/2 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon black pepper, fresh ground
1/2 teaspoon cayenne pepper
3 1/8 lbs chicken, rotisserie cooked
4 hamburger buns
1 cup Coleslaw, prepared (optional)

Steps:

  • Combine the cider vinegar with the water, wine, oil, worcestershire sauce, dry mustard, paprika, salt, pepper, and cayenne pepper in medium saucepan.
  • Boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove vinegar sauce from heat and set aside.
  • Remove the skin and discard it. Then remove the meat from the chicken and shred it. Add the meat to the vinegar sauce and heat through, stirring gently.
  • Pile the heated chicken on the hamburger buns and drizzle with extra vinegar sauce. Top with coleslaw and serve while warm.

Nutrition Facts : Calories 928.5, Fat 62.8, SaturatedFat 13.6, Cholesterol 161.7, Sodium 1365.5, Carbohydrate 28.7, Fiber 2.1, Sugar 5.4, Protein 45.4

BARBECUE PULLED CHICKEN SANDWICHES



Barbecue Pulled Chicken Sandwiches image

Make and share this Barbecue Pulled Chicken Sandwiches recipe from Food.com.

Provided by Cynna

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

12 ounces boneless skinless chicken breasts
2 cups chicken stock
2/3 cup brown sugar
1/4 cup tomato sauce
1/4 cup minced onion
2 minced garlic cloves
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1/2 teaspoon hot sauce
1/8 teaspoon cumin
3 tablespoons grill seasoning (like McCormick's)
1 tablespoon flour
12 hamburger buns

Steps:

  • Heat stock in shallow pan to a low simmer.
  • Add chicken to stock.
  • Poach chicken for 5 minutes each side.
  • Remove chicken to plate to cool. Reserve stock for sauce.
  • In a large bowl mix together all sauce ingredients, EXCEPT the flour.
  • Add mixed ingredients to simmering stock, reserved from poaching the chicken.
  • Let liquid reduce for 5 minutes.
  • Cut cooled chicken into strips.
  • Add chicken into the simmering liquid.
  • Shred chicken until it looks like pulled pork.
  • Add the tbsp of flour.
  • Let cook until sauce thickens.
  • Serve on a lightly toasted onion roll and enjoy!

Nutrition Facts : Calories 329.7, Fat 4.1, SaturatedFat 1, Cholesterol 26.5, Sodium 519.4, Carbohydrate 54.8, Fiber 1.6, Sugar 23.6, Protein 17.8

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