Slow Cooker Teriyaki Barbecued Chicken Sandwiches Food

SLOW-COOKER TERIYAKI BARBECUED CHICKEN SANDWICHES

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.
• Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
• Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.

TERIYAKI BARBECUED CHICKEN SANDWICHES

Steps:

• Place chicken in 3 1/2 to 4-quart slow cooker. In small bowl, combine ketchup, stir-fry sauce and stir-fry seasoning mix; blend well. Pour over chicken.
• Cover; cook on Low setting 6 to 7 hours.
• To serve, remove chicken from slow cooker; place on cutting board. With 2 forks, pull chicken into shreds. Return chicken to slow cooker; stir to mix with sauce. Place 1/4 cup coleslaw blend on bottom half of each roll. With slotted spoon, top each with chicken. Cover each with top half of roll.

TERIYAKI CHICKEN SANDWICHES

Steps:

• Preheat the oven to 250 degrees F.
• If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
• Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
• If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
• Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
• Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
• Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
• Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
• Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.

SLOW COOKER BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a slow cooker and pour barbecue sauce over top.
• Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
• Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
• Place chicken on buns with some extra sauce from the slow cooker.

SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES

Steps:

• Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
• Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.