Shredded Barbeque Chicken Food

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.

BBQ SHREDDED CHICKEN

Steps:

• Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.
• In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
• Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.
• While you're shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.
• Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.

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.

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!

SOUTHERN SHREDDED BBQ CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato soup, brown sugar, vinegar, chili powder, salt, celery seed, soy sauce and cayenne. Pour over chicken. Cover and cook on low for 6-8 hours or until tender., In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk and 4 tablespoons butter; stir into dry ingredients just until combined., Pour into a greased 8-in. square baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Drizzle remaining butter over warm bread., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Using a slotted spoon, the chicken over cornbread.

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 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 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 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.