Sams Pulled Chicken Sandwich Recipes

PULLED CHICKEN SANDWICHES

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.

CROCKPOT PULLED CHICKEN

Steps:

• Place chicken in a slow cooker. Whisk together remaining ingredients and pour over chicken. Cook on high for 2½-4 hours, or on low for 6-8 hours.
• Remove chicken from slow cooker and shred in a large bowl with tongs and/or forks. Add as much of the cooking liquid as you like to the shredded chicken, stirring to combine.
• Serve with slaw, barbecue sauce, cheese, pickles, mustard, or your other favorite toppings if you are so inclined.

PULLED CHICKEN SANDWICH

Steps:

• Place all ingredients in a pot large enough for chicken to be completely submerged in one layer. Bring to a boil and then lower heat and simmer until chicken is cooked through, about 20-25 minutes.
• Remove chicken from pot and shred. Add 1/2 cup of sauce (or more per your preference) from pot to shredded chicken. Scoop shredded chicken onto rolls and layer with lettuce and cilantro.

SAM'S PULLED CHICKEN SANDWICH

Steps:

• Mix chicken, bbq sauce and vinegar in a small bowl and set aside.
• Cut open a roll and put some of the chicken, the cole slaw and then top with warm onion rings.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
• Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
• Spoon chicken on a toasted sandwich bun, then add sliced onion and pickles.

BARBECUE PULLED CHICKEN

Steps:

• Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
• Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
• Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
• Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
• If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

PULLED CHICKEN SANDWICHES

Steps:

• In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally.
• Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.

PULLED CHICKEN SANDWICHES

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 RECIPE

Steps:

• Preheat oven to 200 degrees C.
• Place chicken in a large bowl. Add ginger, garlic, hot sauce, paprika powder, cumin powder, black pepper and salt.
• Rub evenly over the chicken.
• Place chicken on an oven grill rack coated with cooking spray, and bake 20 minutes or until the chicken is nicely browned.
• Let stand for 5 minutes.
• Remove chicken from the oven and shred with two forks and set aside.
• While chicken cooked, heat oil in a small saucepan over medium heat.
• Add onion and cook for 5 minutes or until translucent or, stirring occasionally.
• Stir in brown sugar, chili powder, garlic powder, mustard powder, allspice and red chili.
• Cook for 30 seconds then stir in the apple cider vinegar and tomato ketchup.
• Bring to a boil.
• Reduce heat to medium low and let it simmer for 10 minutes or until slightly thickened.
• Now Stir in chicken and cook 2 more minutes.
• Place iceberg lettuces and mozzarella slices on the bottom half of each bun.
• Divide chicken mixture into 4 equal portions and put it on cheese slices.
• Top each bun with grated cheese, tomato slices and olives.
• Cover with remaining bun. Delicious Pulled Chicken Sandwiches are ready to serve. ENJOY