Tucson Shredded Chicken Sandwich Recipes

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.

SHREDDED CHICKEN SANDWICH

Steps:

• Add cream of chicken soup, chicken broth, poultry seasoning, garlic powder, salt, and pepper to slow cooker. Stir to combine. Stir in cooked, shredded chicken and potato chips.
• Cover and cook on high for 1 hour or low for 2-3 hours.
• Serve on hamburger buns.

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.

CUBAN CHICKEN SANDWICH

Steps:

• Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
• Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
• Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
• Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

TUCSON SHREDDED CHICKEN SANDWICH

Steps:

• Mix chicken taco seasoning and chicken broth in crockpot.
• Add chicken and shred.
• Add remaining ingredients and mix well.
• Set cooker on low and cook 6 hours.
• Serve on a toasted bun with a slice of your favorite cheese.