Sweet Savory Shredded Chicken Sandwiches Recipes

EASY SHREDDED CHICKEN SANDWICHES

Steps:

• Mix chicken, soup and seasonings.
• Place in slow-cooker on low.
• Slowly add in crushed crackers as moisture appears during cooking. Usually about a sleeve from the box of Ritz will do it, sometimes more - sometimes less.
• Cook on low for 2 to 4 hours or until is set to your preference.
• Serve on buns.

SWEET & SAVORY SHREDDED CHICKEN SANDWICHES

Steps:

• Trim and prepare your chicken breasts, and place in the bottom of the slow cooker.
• Mix the chili sauce, ketchup, brown sugar, honey, minced garlic, and soy sauce in a bowl.
• Pour the mixture over the chicken and stir. Cook on high for about 4 hours or until chicken is done.
• Remove the chicken to shred, and then return to crock pot. Allow to cook another 30-60 minutes, so the chicken has a chance to really take on the flavor of the sauce.
• I suggest serving these on King's Hawaiian buns and adding some sliced onions on top. The sweet flavor of the chicken pairs really well with a sweeter-type of bun.

SHREDDED CHICKEN SANDWICHES

Steps:

• Mix together.
• Put into a crock pot.
• Cook on the Low setting for 2-3 hours.If the recipe is doubled, Cook 1 hour on High, then turn down to the low setting for 3 hours.
• Serve on Buns.

SHREDDED CHICKEN SANDWICHES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
• Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
• Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
• Strain chicken broth to remove solids.
• Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
• Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.