Bbq Pulled Chicken Puffs Recipes

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EASY BBQ PULLED CHICKEN RECIPE



Easy BBQ Pulled Chicken Recipe image

BBQ Pulled Chicken with baked tender chunks of chicken breast, so easy and convenient you'll skip the slow cooker for this quick meal.

Provided by Sabrina Snyder

Categories     Main Course

Time 40m

Number Of Ingredients 11

2 pounds boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1/4 cup dark brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1 1/2 cups ketchup
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees.
  • Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken (like how a holiday ham has the top cut into an x shape).
  • Add all the ingredients together in a large bowl and toss well together until mixed.
  • Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
  • Cook for 25 -30 minutes or until caramelized, browned and cooked through.
  • Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
  • If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).

Nutrition Facts : Calories 282 kcal, Carbohydrate 26 g, Protein 33 g, Fat 4 g, Cholesterol 96 mg, Sodium 947 mg, Sugar 22 g, ServingSize 1 serving

BBQ CHICKEN PUFFS



BBQ Chicken Puffs image

Number Of Ingredients 10

3/4 cup gluten free Bisquick
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded chicken
1 cup shredded smoked Gouda (3/4 for batter, 1/4 for sprinkling on top)
1/8 cup chopped red onion
1 egg, beaten
3/4 cup milk
3-4 tablespoons BBQ sauce
2 tablespoons green onions, chopped

Steps:

  • Preheat oven to 375
  • Spray a muffin tin with cooking spray and set aside.
  • Combine the flour, baking powder, salt, chicken, 3/4 cup Gouda, red onion, beaten egg and milk in a medium size mixing bowl.
  • Place a spoonful of the mixture into the bottom of each muffin tin, just enough to cover the bottom.
  • Drizzle a little BBQ sauce into each muffin tin, I drizzled about a teaspoon per muffin, but you can use as much or as little as you wish.
  • Spoon remaining batter into each muffin tin.
  • Top with the remaining Gouda.
  • Bake 17-20 minutes or until golden brown.

BBQ SHREDDED CHICKEN



BBQ Shredded Chicken image

Provided by Faith Durand

Categories     Main dish     Lunch     Dinner     Poultry dish

Number Of Ingredients 8

3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
1 1/2 cups (12 ounces) barbecue sauce, store-bought or homemade, plus more for serving

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.

Nutrition Facts : SaturatedFat 2.2 g, UnsaturatedFat 0.0 g, Carbohydrate 16.1 g, Sugar 12.0 g, ServingSize Serves 10, Protein 31.8 g, Fat 9.7 g, Calories 285 cal, Sodium 501.4 mg, Fiber 0.9 g, Cholesterol 0 mg

CHEESY BBQ CHICKEN PUFFS



Cheesy BBQ Chicken Puffs image

They're bite-sized and delicious! Try our Cheesy BBQ chicken puffs for game day.

Provided by Food Network

Number Of Ingredients 5

Farm Rich BBQ Style Boneless Chicken Bites
Crescent Dough
Crumbled bacon
Shredded cheese
Muffin Tin

Steps:

  • Prepare Farm Rich BBQ Style Boneless Chicken Bites according to package instructions. Line a mini muffin tin with crescent dough and then add the bites. Tip: cut these in half so they fit just right. Add crumbled bacon. Add shredded cheese. Place in the oven for 10 minutes at 350 degrees.

BBQ PULLED CHICKEN PUFFS



BBQ Pulled Chicken Puffs image

These pulled chicken puffs are fantastic. Using store-bought pulled chicken and sheets of puff pastry means you can make them super fast. It's almost like a pulled chicken sloppy joe inside flaky puff pastry. These make a great meal or cut the puff pastry into smaller circles for a party appetizer. Yum!

Provided by Karen Sills

Categories     Other Sauces

Time 45m

Number Of Ingredients 9

1 Tbsp olive oil
1 box Lloyds Pulled Chicken, chopped (12 oz.)
1/3 c onion, chopped
1/3 c green bell pepper, chopped
1 jalapeno pepper, diced
3 to 4 Tbsp Carolina BBQ Sauce by Bull's Eye
2 puff pastry sheets, thawed
1 egg, beaten
2 tsp water

Steps:

  • 1. In a skillet add the oil and heat over medium-low.
  • 2. Preheat oven to 350.
  • 3. In the skillet add all ingredients except puff pastry sheets, egg, and water. Cook 10 minutes.
  • 4. Unfold pastry sheets. Using a large biscuit cutter, cut 20 circles.
  • 5. Spray a cookie sheet with cooking oil. Lay 10 circles on sheet.
  • 6. Using a tablespoon spoon chicken mixture into circles on cookie sheet. Roll the other 10 circles out with a rolling pin to flatten. Take the flattened circles and place them on top of the chicken.
  • 7. Use a fork and press around the circles to seal.
  • 8. Combine egg with the water. Brush on top of circles.
  • 9. Bake 15 to 20 minutes.
  • 10. If you have any extra chicken it will be awesome on your favorite bread. Or, you can buy extra puff pastry sheets to make more puffs.

BBQ PULLED CHICKEN RECIPE



BBQ Pulled Chicken Recipe image

BBQ Pulled Chicken recipe is tender, flavorful, healthy, and ridiculously easy to throw together. It takes two simple steps and five minutes to prepare, and you'll have dinner or party food ready to go in your slow cooker or instant pot.

Provided by Melissa Erdelac

Categories     Main Course

Time 3h5m

Number Of Ingredients 18

2 pounds boneless, skinless chicken breasts
1 tablespoon paprika
1 tablespoon brown sugar
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
2 tablespoons apple cider vinegar
2 tablespoons water
¾ cup chicken broth (ONLY FOR INSTANT POT DIRECTIONS)
¾ - 1 cup BBQ sauce, (I use Sweet Baby Ray's)
fresh pineapple, (cored and sliced)
14 ounce bagged slaw mix
½ cup fresh cilantro, (chopped)
1 tablespoon fresh jalapeño*, (minced)
13 ounce Litehouse Coleslaw dressing
6 Brioche buns

Steps:

  • In a small bowl mix together paprika, brown sugar, cumin, garlic powder, onion powder, cayenne pepper, and kosher salt. Rub seasoning mix all over chicken breasts, on each side.
  • In crock pot pour apple cider vinegar and water. Place chicken on top and cook on high for 3 hours or low 5 hours. When chicken is tender, use two forks to shred in slow cooker. Pour in BBQ sauce and stir to combine.
  • Place chicken breasts in Instant Pot. In a small bowl mix together paprika, brown sugar, cumin, garlic powder, onion powder, cayenne pepper, and kosher salt. Sprinkle tops with half of seasoning. Flip breasts over and sprinkle with remaining seasoning.
  • Add water, vinegar, and 3/4 cup chicken broth. Cook on HIGH PRESSURE for 7 minutes (10 minutes if chicken is frozen). Natural release for 5 minutes, then quick release remaining pressure.
  • Remove lid and ladle out 1/2 cup of liquid to discard. Use two forks to shred chicken on a cutting board or, a faster option, use a hand mixer right in the Instant Pot. Stir in BBQ sauce.
  • For pineapple slices, grill about 4 minutes per side, or until pineapple starts to char. You can also place pineapple on a cookie sheet and broil 4 minutes per side.
  • Meanwhile, place slaw mix, cilantro, and jalapeño in large bowl. Pour in Litehouse Coleslaw dressing and stir to combine.
  • Serve sandwiches on buns with pineapple, Cilantro Jalapeno Coleslaw, and additional BBQ sauce.
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!

Nutrition Facts : Calories 201 kcal, Carbohydrate 16 g, Protein 24 g, Fat 3 g, Cholesterol 72 mg, Sodium 645 mg, Sugar 13 g, ServingSize 1 serving

BBQ CHICKEN PUFFS



BBQ Chicken Puffs image

I made this recipe up when I didn't have enough time to run to the store. I just used leftover shredded barbeque chicken, some puff pastry, and other ingredients that I had in my kitchen. These were a hit at the party and the first appetizer to go!

Provided by Jacolyn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 35m

Yield 24

Number Of Ingredients 7

1 tablespoon vegetable oil, or as needed
1 sheet frozen puff pastry, thawed
1 (4 ounce) package cream cheese, cut into 1/2-inch squares
1 cup shredded cooked chicken
¼ cup barbeque sauce
½ teaspoon red pepper flakes, or to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.
  • Cut puff pastry along the creases into 3 separate rectangles. Place onto a lightly floured surface. Roll 1 rectangle to 1/8-inch thickness using a lightly floured rolling pin. Cut pastry into 8 circles about 2 1/2 inches in diameter. Repeat with the other 2 rectangles.
  • Press pastry circles into the greased muffin cups. Place 1 square of cream cheese in the bottom of each cup.
  • Mix shredded chicken, barbeque sauce, and red pepper flakes together in a bowl. Spoon about 2 teaspoons of the mixture into each cup until level with the top of the cup.
  • Bake in the preheated oven until pastry is golden brown and filling is heated through, 20 to 25 minutes. Spoon 1 teaspoon Cheddar cheese on top of each pastry 3 minutes before removing from oven.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 5.7 g, Cholesterol 12 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 86.3 mg, Sugar 0.8 g

SHREDDED BARBEQUE CHICKEN



Shredded Barbeque Chicken image

This recipe is an adaptation to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. You will be amazed at how good this is so you have to try it.

Provided by PAMELA39

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h10m

Yield 5

Number Of Ingredients 3

1 ¼ pounds skinless, boneless chicken breast halves
1 cup chopped sweet onion (such as Vidalia®)
1 cup barbeque sauce

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.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 21.1 g, Cholesterol 58.5 mg, Fat 2.5 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 0.7 g, Sodium 608.7 mg, Sugar 14.4 g

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