Shredded Chicken Sandwiches Food

SHREDDED CHICKEN SANDWICHES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
• Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
• Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
• Strain chicken broth to remove solids.
• Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
• Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

SHREDDED CHICKEN SANDWICH

Steps:

• Add cream of chicken soup, chicken broth, poultry seasoning, garlic powder, salt, and pepper to slow cooker. Stir to combine. Stir in cooked, shredded chicken and potato chips.
• Cover and cook on high for 1 hour or low for 2-3 hours.
• Serve on hamburger buns.

HOT SHREDDED CHICKEN SANDWICHES

Steps:

• In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

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 CHICKEN SANDWICHES

Steps:

• Cook chicken and onions in large nonstick skillet on medium-high heat 8 min., stirring occasionally.
• Add barbecue sauce, water and sugar; stir. Cover; cook on medium heat 7 min. or until chicken is done (165ºF).
• Remove chicken from skillet. Shred with fork or chop into small pieces. Return to skillet; stir to coat with sauce. Cut baguette into 4 pieces; cut each piece lengthwise in half. Fill with chicken mixture and Singles.

EASY SHREDDED CHICKEN SANDWICHES

Steps:

• Mix chicken, soup and seasonings.
• Place in slow-cooker on low.
• Slowly add in crushed crackers as moisture appears during cooking. Usually about a sleeve from the box of Ritz will do it, sometimes more - sometimes less.
• Cook on low for 2 to 4 hours or until is set to your preference.
• Serve on buns.

SHREDDED CHICKEN SANDWICH

Steps:

• Place chicken in crock pot & fill half-way with water cook on high for 6 hours or until chicken is falling apart. Take out chicken & epmty out water leaving enough to cover the bottom about an inch. Shredd chicken & place back in crockpot add other ingredients & cook on low for 2 hours, stir occasionally put on bun & enjoy.

SEASONED SHREDDED CHICKEN SANDWICHES

Steps:

• Open boned chicken and place in large roaster.
• Stir chicken until all pieces appear to be shredded.
• Dissolve bouillon cubes in hot water and add to chicken.
• Add remaining ingredient except hamburger buns.
• Stir thoroughly.
• Heat mixture up to 300 degrees.
• Once mixture is heated through place 1/3 cup of mixture on hamburger bun and serve.