Spicy Bbq Shredded Chicken Sandwiches Recipes

SHREDDED BBQ CHICKEN SANDWICHES

Shredded BBQ Chicken Sandwiches image

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

Ingredients

8 ounces chicken breasts, cut into large chunks
1/3 cup ketchup (I use organic)
1 teaspoon Splenda brown sugar blend
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
3/4 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 whole grain buns, toasted

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

SHREDDED, SAUCY BBQ CHICKEN SAMMIES

Shredded, Saucy BBQ Chicken Sammies image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 cup chicken stock
1 bottle Mexican beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoon hot sauce (recommended: Tabasco)
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 soft sammy buns, such as soft burger rolls, split

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.

SPICY SHREDDED CHICKEN

Spicy Shredded Chicken image

I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. -Heather Walker, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 4h55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken thighs
1 pound boneless skinless chicken breasts
3 cups reduced-sodium chicken broth, divided
6 green onions, chopped
1 medium green pepper, chopped
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 plum tomato, chopped

Steps:

In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

Nutrition Facts : Calories 202 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 436mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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