Shredded Barbecued Chicken Food

QUICK BBQ SHREDDED CHICKEN

Steps:

• In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
• Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
• Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
• Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
• Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
• Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!

SHREDDED BBQ CHICKEN SANDWICHES

Steps:

• In a medium sized skillet, cook chicken until no longer pink.
• Shred with 2 plastic forks.
• Mix sauce ingredients in a medium saucepean; add chicken.
• Heat on medium, then reduce heat to low.
• Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
• Careful not to overcook or chicken might become too dry!
• Serve on toasted buns.

SHREDDED BARBEQUE CHICKEN

Steps:

• Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
• Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

SHREDDED BARBECUE CHICKEN

Steps:

• Place chicken breast in the crockpot and cook on high about 3 hours.
• Stir together all the sauce ingredients.
• Add the shredded chicken and heat.
• Serve on buns.

SHREDDED, SAUCY BBQ CHICKEN SAMMIES

Steps:

• Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
• While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
• When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
• Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

SLOW-COOKER SHREDDED CHICKEN

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.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

SHREDDED BARBECUED CHICKEN

Steps:

• Mix chili powder, paprika, cayenne, 1/2 tsp salt, and 1/4 tsp pepper together, then rub mixture evenly over chicken; transfer to slow cooker.
• Pour 1/2 cup barbecue sauce over chicken and toss to coat.
• Cover and cook until chicken is tender, 4-6 hours, on LOW.
• Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Microwave remaining cup barbecue sauce in bowl until hot, about 3 minutes.
• Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist.
• Serve.

SHREDDED BARBECUED BEEF

Steps:

• Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
• Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
• Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
• Season beef with salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
• Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
• Season with salt and pepper to taste.
• Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
• Serve with remaining sauce.

SHREDDED BARBECUE CHICKEN AND CHIPS

Steps:

• Chop or shred the chicken and set aside.
• In a large skillet, saute onion and bell pepper until soft. Add garlic at the last 1-2 minutes.
• Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so).
• Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken.
• Give each person some tortilla chips and top with chicken mixture. Add optional cheese.
• Top with some sour cream or plain yogurt, if desired.