INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES
Easy pulled chicken sandwiches topped with a sweet and tangy cabbage slaw. This healthy slow cooker pulled chicken sandwich recipe is is perfect for BBQ's, potlucks, or a delicious weeknight dinner all year round! Try the healthy BBQ pulled chicken on a bun, in lettuce wraps, on salads and more.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Nut Free Slow Cooker
Time 3h10m
Number Of Ingredients 20
Steps:
- Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
- Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
- Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
- Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
- Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.
Nutrition Facts : ServingSize 1 sandwich (with whole grain bun), Calories 392 kcal, Carbohydrate 35.7 g, Protein 28.4 g, Fat 13.9 g, SaturatedFat 3.8 g, Fiber 1.6 g, Sugar 13.1 g
OHIO SHREDDED CHICKEN SANDWICHES
The best Ohio Shredded Chicken Sandwiches! Popular in the midwest, these creamy chicken & stuffing sandwiches are made in the slow cooker.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 4
Steps:
- Place the chicken breasts in the slow cooker.
- Pour the condensed soup overtop.
- Cover and cook on low for 3-4 hours or until the chicken is shreddable.
- Shred the chicken, then add the stuffing mix.
- Mix well, cover and cook for 15-20 minutes or until the bread crumbs are moistened.
- If you'd like the mixture thinner, add a little bit of chicken broth until it is the consistency you'd like.
- Serve on hamburger buns.
Nutrition Facts : Calories 274 kcal, Carbohydrate 17 g, Protein 32 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 92 mg, Sodium 815 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER SHREDDED CHICKEN
Shredded chicken is good on salads or in sandwiches or can be used in many other recipes. This recipe has no added salt and lends itself to Mexican, Italian, or American dishes.
Provided by stormrunner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Slow Cooker Chicken Breast
Time 5h15m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
- Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Pull out each piece of chicken and shred in a large bowl with 2 forks.
- When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 2 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 1.2 g, Sodium 86 mg, Sugar 0.6 g
PULLED CHICKEN SANDWICHES (CROCK POT)
A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)
Provided by justcallmetoni
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
- Trim the chicken breasts and place on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
- Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
- When the chicken is falling apart tender, take two forks and shred the chicken.
- Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
- Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5
PULLED CHICKEN SANDWICHES
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
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
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
SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: onion, boneless, skinless chicken breasts, seasoned salt, pepper, dried oregano, dijon mustard, honey, garlic, slider buns
Provided by Camille Bergerson
Categories Dinner
Yield 10 servings
Number Of Ingredients 9
Steps:
- Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
- Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
- With a set of tongs or two forks, shred the chicken and stir into the juices.
- Distribute evenly between slider buns.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 1 gram, Protein 18 grams, Sugar 15 grams
SLOW COOKER BUFFALO CHICKEN SANDWICHES
This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.
Provided by Divinesolace21
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 7h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
- Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Nutrition Facts : Calories 578 calories, Carbohydrate 80.6 g, Cholesterol 54.1 mg, Fat 14 g, Fiber 3.6 g, Protein 31.3 g, SaturatedFat 4.3 g, Sodium 2901.7 mg, Sugar 4.9 g
SHREDDED BUFFALO CHICKEN SANDWICHES
My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. -Terri McKenzie, Wilmington, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.
Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 2212mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
SIMPLE SLOW COOKER SHREDDED BUFFALO CHICKEN SANDWICHES
Make and share this Simple Slow Cooker Shredded Buffalo Chicken Sandwiches recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts in crockpot.
- In small bowl, combine buffalo sauce and ranch dressing mix; stir to combine.
- Pour sauce mix over chicken and cook on low for about 6-8 hours.
- Shred chicken and serve on buns.
- You can top the chicken sandwiches with Swiss cheese, extra hot sauce, blue cheese dressing or ranch dressing. Lettuce and sliced tomato is good too!
- Enjoy!
Nutrition Facts : Calories 89.7, Fat 2, SaturatedFat 0.5, Cholesterol 50.4, Sodium 91.2, Protein 16.7
SLOW-COOKER HOT HONEY CHICKEN SANDWICHES
These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.
Provided by Sarah DiGregorio
Categories dinner, poultry, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
- At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
- Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
- In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
- Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.
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- To prepare the shredded chicken in the slow cooker: Arrange the breasts in a single layer in a 6-quart or larger slow cooker. Sprinkle with salt and pepper. Cover and cook on LOW for 1 1/2 to 2 hours, until the chicken reaches 165 degrees F on an instant read thermometer (if using breasts of a different size or to swap chicken thighs, see my post for Crock Pot Shredded Chicken for cooking times and tips). You also can cook and shred the chicken breasts in advance (see recipe notes for fast, easy methods).
- While the chicken cooks, melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the top. Whisk to combine, then continue whisking and cooking until the flour turns golden brown and smells slightly nutty, at least one full minute. Make sure you completely cook the flour or it will have a raw taste in the final dish.
- Gradually add the milk and broth, whisking all the while to smooth out any lumps. Stir in the 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Continue cooking, stirring constantly, until the mixture thickens a bit more, about 3 to 5 minutes depending upon the size of your pan. Remove from the heat.
- Deeply toast the bread, either in your toaster, or for 8 to 10 minutes in a 350 degree F oven, turning it over once halfway through. It should be deep golden brown, dry, and just on the verge of being burned without crossing the line. Let cool.
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- Add all ingredients to the slow cooker. Cook on low for 6-8 hours, or until easily shreds. See tips above for best way to shred.
- Let shredded chicken cook soak in the sauce on the keep warm function for at least 1 hour before serving.
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