Shredded Barbecue Chicken And Chips Recipes

SHREDDED BARBEQUE CHICKEN

Shredded Barbeque Chicken image

This recipe is an adaptation to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. You will be amazed at how good this is so you have to try it.

Provided by PAMELA39

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h10m

Yield 5

Number Of Ingredients 3

Ingredients

1 ¼ pounds skinless, boneless chicken breast halves
1 cup chopped sweet onion (such as Vidalia®)
1 cup barbeque sauce

Steps:

Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 21.1 g, Cholesterol 58.5 mg, Fat 2.5 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 0.7 g, Sodium 608.7 mg, Sugar 14.4 g

QUICK BBQ SHREDDED CHICKEN

Quick BBQ Shredded Chicken image

This incredibly easy tender and tangy BBQ Shredded Chicken can be made in less than 30 minutes and is perfect for sandwiches, salads, and nachos.

Provided by Tracy

Categories Dinner

Time 30m

Number Of Ingredients 6

Ingredients

1 cup barbecue sauce
¼ cup apple cider vinegar
¼ cup water
1½ to 2 pounds boneless skinless chicken breasts (about 4 small or 2 large*)
Salt and pepper
3 tablespoons (42g) butter (salted or unsalted is fine)

Steps:

In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!

Nutrition Facts : Calories 194 kcal, ServingSize 1 serving

SOUTHERN SHREDDED BBQ CHICKEN

Southern Shredded BBQ Chicken image

My family loves traditional pork barbecue served over mashed potatoes. I swapped the pork for chicken in honor of the delicious chicken barbecue my childhood church used to serve at its annual fundraiser. I also love cornbread and think that this yummy chicken is even better when served with a slice.-Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

4 pounds bone-in chicken breast halves, skin removed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup packed brown sugar
1/2 cup cider vinegar
1-1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
CORNBREAD:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 cup 2% milk
6 tablespoons butter, melted, divided

Steps:

Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato soup, brown sugar, vinegar, chili powder, salt, celery seed, soy sauce and cayenne. Pour over chicken. Cover and cook on low for 6-8 hours or until tender., In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk and 4 tablespoons butter; stir into dry ingredients just until combined., Pour into a greased 8-in. square baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Drizzle remaining butter over warm bread., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Using a slotted spoon, the chicken over cornbread.

Nutrition Facts : Calories 669 calories, Fat 20g fat (10g saturated fat), Cholesterol 224mg cholesterol, Sodium 1217mg sodium, Carbohydrate 67g carbohydrate (29g sugars, Fiber 3g fiber), Protein 53g protein.

SHREDDED BARBECUE CHICKEN AND CHIPS

Shredded Barbecue Chicken and Chips image

Made this up and the family liked it. It will be spicy or not so spicy depending on the BBQ sauce you use!

Provided by WI Cheesehead

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb leftover cooked chicken (cut up or shredded)
1 tablespoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, minced
3/4-1 cup bottled barbecue sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/2 cup water
1/2-1 cup shredded cheddar cheese or 1/2-1 cup monterey jack cheese
sour cream (optional) or plain yogurt (optional)

Steps:

Chop or shred the chicken and set aside.
In a large skillet, saute onion and bell pepper until soft. Add garlic at the last 1-2 minutes.
Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so).
Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken.
Give each person some tortilla chips and top with chicken mixture. Add optional cheese.
Top with some sour cream or plain yogurt, if desired.

Nutrition Facts : Calories 351.4, Fat 16.5, SaturatedFat 5.6, Cholesterol 100, Sodium 559.5, Carbohydrate 15.9, Fiber 1.1, Sugar 10, Protein 33.1

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