PULLED CHICKEN SANDWICHES (CROCK POT)
A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)
Provided by justcallmetoni
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5
EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love Crock-Pot cooking!
Provided by Kree6528
Categories Lunch/Snacks
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove all visible fat from the chicken and toss it in the crock pot.
- Place the onion slices on top of the chicken.
- Pour the barbecue sauce over top.
- You may not need the entire jar, just enough to cover the chicken.
- Cook it on LOW for 8 hours or until the chicken is nice and tender.
- Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
- Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
- Voila!
- An easy weeknight meal that doesn't heat up your kitchen in the summertime!
- I love this with potato chips and a carrot and raisin salad.
PULLED CHICKEN SANDWICHES
I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia
Provided by Taste of Home
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
EASY CROCKPOT PULLED CHICKEN SANDWICHES
Make and share this Easy Crockpot Pulled Chicken Sandwiches recipe from Food.com.
Provided by ND_Dawn
Categories Low Cholesterol
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray crockpot with cooking spray.
- Add onions in bottom.
- Add chicken breasts.
- Pour beer over.
- Cook on low 6 to 8 hours.
- Optional: Put coleslaw mix into large bowl. Add enough dressing to cover. Refrigerate until ready to serve.
- Take chicken mixture and drain into colander.
- Put onions back in crockpot.
- Put chicken onto carving board and shred using two forks.
- Put chicken back into crockpot.
- Pour enough BBQ sauce to cover over and mix.
- Cook on High another 1/2 hour to one hour (or until heated through.).
- Put a heaping spoonful onto each bun.
- Optional: Top each sandwich with coleslaw.
- Enjoy!
SWEET AND TANGY PULLED CHICKEN SANDWICHES
I created this just by messing around in the kitchen and craving a sweet meal for supper. My friends and family love it! Can be served with French fries, veggies, or mac and cheese.
Provided by MissPreNintendo
Categories Chicken Sandwiches
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
- Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
- After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
- Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
- Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 116.7 g, Cholesterol 61.1 mg, Fat 15.6 g, Fiber 4.4 g, Protein 35.1 g, SaturatedFat 3.3 g, Sodium 1839.1 mg, Sugar 36 g
CROCK-POT SHREDDED CHICKEN SANDWICHES
Fast and easy, tastes great! Been at almost every pot-luck in our family for years! Can cook in crockpot or even bake in a casserole dish.Hard to believe this wasn't posted already! Try it, you won't regret it!
Provided by LisaDBcooksforfive
Categories Lunch/Snacks
Time 2h5m
Yield 10 Cups, 5-6 serving(s)
Number Of Ingredients 4
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.
EASY SLOW COOKER ITALIAN CHICKEN SANDWICHES
This is a easy 5 ingredient recipe that tastes like a million. Great served on a crusty roll, toasted with garlic butter and provolone cheese.
Provided by Cheryl B from Kanka
Categories Lunch/Snacks
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in order of listing in slow cooker, and cook on low for 6 hours.
- Remove breast meat from slow cooker and shred with two forks. Return shredded meat back to slow cooler to reheat in warm liquid. Serve on italian bread or rolls.
Nutrition Facts : Calories 96.1, Fat 2.3, SaturatedFat 0.6, Cholesterol 45.3, Sodium 343.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 16.8
BBQ PULLED CHICKEN SANDWICHES
This is an amazing recipe! There's nothing better than BBQ pulled chicken sandwiches!
Provided by Tara Shepard
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
- Puree onion and garlic in the bowl of a food processor until finely minced.
- Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
- Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
- Serve on buns with mozzarella cheese.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 61.6 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.7 g, SaturatedFat 4.6 g, Sodium 1225.9 mg, Sugar 13 g
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4.7/5 (3)Category MainServings 6Calories 348 per serving
- Chop onion and place it in the bottom of the crock-pot. Lay the chicken breasts and thighs over the top of the onion. Pour broth over the chicken. Sprinkle with spices and cook on low until chicken is done (165 degrees).
- Shred chicken using 2 forks and place back into the broth, set the crock-pot to warm until ready to serve.
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- Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
- Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
- Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
- Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
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