BBQ BACON PULLED CHICKEN SANDWICHES
This simple recipe tastes amazing. We prefer putting mayo on the bun and adding cheddar or Muenster cheese, lettuce, tomato and onion. Several of us put ranch dressing on our sandwiches, too. -Jennifer Darling, Ventura, California
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.
PULLED BBQ CHICKEN SANDWICHES
Provided by Ellie Krieger
Categories main-dish
Time 51m
Yield 6 servings, serving size: 1 sandwich
Number Of Ingredients 13
Steps:
- Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
- Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Nutrition Facts : Calories 440, Fat 12 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 400 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 36 grams
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
BBQ CHICKEN WITH BACON SANDWICHES
Make and share this BBQ Chicken With Bacon Sandwiches recipe from Food.com.
Provided by nochlo
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat deep fryer to 375 degrees.
- First, cut chicken breast into 6 evenly sized pieces. Pound to about ½ inch thick pieces.
- Mix together milk and eggs in one bowl and put flour in another bowl.
- Dip the chicken in the wet mixture and then in the flour. Set aside until fryer is ready.
- In the meantime, start the bacon in a skillet and cook until crispy and slice the red onion. Also heat the BBQ sauce to warm in a pot on the stove.
- Deep fry the chicken for 4-7 minutes or until cooked thoroughly Set aside.
- Toast the hamburger buns in a skillet until lightly toasted. Set aside.
- Take the cooked chicken and toss it in the BBQ sauce and then assembly the sandwiches.
- Starting on the bottom bun, place the chicken, cheese, bacon crossed, onions, then pickles. Serve right away.
Nutrition Facts : Calories 550.6, Fat 20.6, SaturatedFat 8.7, Cholesterol 141.1, Sodium 1072.6, Carbohydrate 55.1, Fiber 2, Sugar 14.9, Protein 33.8
GRILLED BBQ CHICKEN SANDWICHES
Steps:
- For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
- For the chicken: Heat a grill pan over medium-high heat.
- Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
- Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
- For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.
PULLED BBQ-CHICKEN SANDWICHES
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h20m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
- Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
- Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
- Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
- Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.
BBQ CHICKEN SANDWICHES
This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.
Provided by Sarina
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
- In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
- When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 51.4 g, Cholesterol 136.8 mg, Fat 29 g, Fiber 2.7 g, Protein 47.9 g, SaturatedFat 7.2 g, Sodium 956.2 mg, Sugar 19.8 g
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
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