Crock Pot Shredded Chicken Sandwiches Recipes

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.

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.

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.

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.

Steps:

• Empty can of chicken into large bowl or even crockpot container, do NOT drain.
• Open stuffing and can of cream of chicken, mix with large spoon or use clean hands to break up meat and throughly mix ingredients.
• Place in crockpot. Cook on medium for approx 2 hours or until warmed thru, stir as needed.
• Add and stir in the chicken broth as needed if mixture becomes a little dry. If preparing to bake in oven, add extra broth prior to baking in a greased casserole at 350.

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.

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.