Warmed Chicken Sandwiches Crock Pot Or Oven Recipes
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
WARMED CHICKEN SANDWICHES - CROCK POT OR OVEN!
Make and share this Warmed Chicken Sandwiches - Crock Pot or Oven! recipe from Food.com.
Provided by WJKing
Categories Lunch/Snacks
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients& place in baking dish.
- Bake @ 350° until browned, approximately 1 hour, OR place in slow cooker on low for several hours.
- Serve on rolls.
Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 1.7, Cholesterol 42.4, Sodium 485.3, Carbohydrate 21.5, Fiber 0.8, Sugar 1, Protein 17.4
HOT CHICKEN SANDWICHES II
I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.
Provided by SUE202
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g
HOT N CHEESY CHICKEN SANDWICHES
Here's a nice change of pace from traditional chicken sandwiches. Cream of mushroom soup gives a rich homey flavor, and vegetables add just the right amount of crunch.-Nancy Frederiksen, Springfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
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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