QUICK BBQ SHREDDED CHICKEN
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
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
SHREDDED BARBEQUE CHICKEN
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
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
BBQ SHREDDED CHICKEN
Steps:
- Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.
- In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
- Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.
- While you're shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.
- Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts : SaturatedFat 2.2 g, UnsaturatedFat 0.0 g, Carbohydrate 16.1 g, Sugar 12.0 g, ServingSize Serves 10, Protein 31.8 g, Fat 9.7 g, Calories 285 cal, Sodium 501.4 mg, Fiber 0.9 g, Cholesterol 0 mg
SHREDDED, SAUCY BBQ CHICKEN SAMMIES
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
- While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
- When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
- Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
SOUTHERN SHREDDED BBQ CHICKEN
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
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.
BARBECUE PULLED CHICKEN
Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a vinegary slaw and ranch or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.
Provided by Lidey Heuck
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
SHREDDED BARBECUE CHICKEN
Don't let the cooking time scare you. The three hours is for the chicken in the crockpot. And you can cook that the day before.
Provided by Charlotte J
Categories Lunch/Snacks
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breast in the crockpot and cook on high about 3 hours.
- Stir together all the sauce ingredients.
- Add the shredded chicken and heat.
- Serve on buns.
Nutrition Facts : Calories 339.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 50.4, Sodium 1232, Carbohydrate 51.2, Fiber 1.5, Sugar 24.3, Protein 23.6
SHREDDED BBQ CHICKEN SANDWICHES
I modified recipe#141965 & came up with this version! I love the sweet & spicy taste, plus the simmering time makes the house smell delicious!
Provided by LUVMY2BOYS
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium sized skillet, cook chicken until no longer pink.
- Shred with 2 plastic forks.
- Mix sauce ingredients in a medium saucepean; add chicken.
- Heat on medium, then reduce heat to low.
- Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
- Careful not to overcook or chicken might become too dry!
- Serve on toasted buns.
Nutrition Facts : Calories 248.1, Fat 10.6, SaturatedFat 3, Cholesterol 72.6, Sodium 712.7, Carbohydrate 13.2, Fiber 0.2, Sugar 10.4, Protein 24.8
PULLED BBQ-CHICKEN SANDWICHES
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h20m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
- Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
- Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
- Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
- Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.
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