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
BBQ PULLED CHICKEN SANDWICHES
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
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
BBQ CHICKEN SANDWICHES
With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. -Leticia Lewis, Kennewick, Washington
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 770mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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
Provided by Ellie Krieger
Categories main-dish
Time 51m
Yield 6 servings, serving size: 1 sandwich
Number Of Ingredients 13
Steps:
- Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
- Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Nutrition Facts : Calories 440, Fat 12 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 400 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 36 grams
SHREDDED BBQ CHICKEN SANDWICHES
Looking for an easy weeknight meal? These Shredded BBQ Chicken Sandwiches are a delicious solution. Your family will love these barbecue chicken sandwiches. This easy sandwich recipe is great to serve at a party, football tailgate or game day celebration.
Provided by Melissa Russo
Number Of Ingredients 16
Steps:
- Start by mixing together the Worcestershire sauce, soy sauce and sugar together in a bowl and stir until the sugar has dissolved.
- Add the mixture to the buttermilk as well as the salt, ground black pepper, cayenne pepper powder, garlic powder, onion powder, dried parsley and garlic cloves.
- Wash and clean the chicken and then add the chicken strips to the buttermilk mixture.
- Marinade the chicken for two hours in the fridge.
- Heat a cast iron skillet over medium heat and drizzle in the olive oil.
- Remove the chicken from the marinade and cook them in the pan for three to four minutes on each side until they form a skin and remove them from the pan.
- Let them cool completely before shredding them by hand or with a fork.
- Stir in your barbecue sauce of choice.
- To assemble the sandwiches, spread your favorite condiments over the bun, layer the tomatoes, cheese, shredded chicken, lettuce and top bun.
- Serve immediately with French fries, potato salad or chips.
BBQ BACON PULLED CHICKEN SANDWICHES
This simple recipe tastes amazing. We prefer putting mayo on the bun and adding cheddar or Muenster cheese, lettuce, tomato and onion. Several of us put ranch dressing on our sandwiches, too. -Jennifer Darling, Ventura, California
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.
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.
SHREDDED SAUCY BBQ CHICKEN SAMMIES/SANDWICHES - RACHAEL RAY
Make and share this Shredded Saucy BBQ Chicken Sammies/Sandwiches - Rachael Ray recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 258.3, Fat 7, SaturatedFat 1.2, Cholesterol 1.2, Sodium 813.5, Carbohydrate 39.3, Fiber 2.1, Sugar 14.2, Protein 6.3
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