Pulled Chicken Sandwiches Crock Pot Food

INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES

Steps:

• 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.
• Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.

ZESTY SLOW COOKER CHICKEN BARBECUE

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

CROCKPOT SHREDDED CHICKEN SANDWICHES

Steps:

• Line your crockpot with a slow cooker liner.
• Add all ingredients and stir until well incorporated.
• Cook on high for one hour. Continue cooking on low for at least 3 more hours.
• Serve hot on buns.

PULLED CHICKEN SANDWICHES (CROCK POT)

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.

PULLED CHICKEN SANDWICHES

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.

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

CROCK-POT SHREDDED CHICKEN SANDWICHES

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.

SLOW COOKER TROPICAL PULLED CHICKEN

Steps:

• In a medium bowl, whisk together the tamari, crushed pineapple, tomato paste, honey, garlic powder, onion powder, ginger and salt. Scoop ¼ cup of the mixture and set aside.
• Add the chicken to a 6-qt slow cooker. Add the remaining sauce, turning the chicken to coat.
• Cover and cook on high for 4 hours or low for 6.
• Uncover and shred the chicken with 2 forks. Add the remaining ¼ cup sauce, stirring to combine. Taste and add additional salt if desired.
• Serve the chicken warm on buns, in bowls, or in lettuce wraps with Creamy Cabbage Slaw, if desired.

PULLED CHICKEN SANDWICHES

Steps:

• In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally.
• Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Put partly frozen chicken in a crock pot. Pour about 8 oz of ginger ale over the chicken. Cook on low for 8-10 hours. Remove chicken, dispose of liquid. Replace chicken and shred with 2 forks. Pour your favorite Barbeque Sauce over the chicken and cook on low for another 2-4 hours. The chicken will soak up quite a bit of sauce. Serve over Hamburger buns. Warms up very well too.