Easy Pulled Chicken Barbecue Sandwiches Recipes

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.

PULLED CHICKEN SANDWICHES

Steps:

• In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

PULLED BBQ-CHICKEN SANDWICHES

Steps:

• In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
• Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
• Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
• Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
• Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
• Puree onion and garlic in the bowl of a food processor until finely minced.
• Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
• Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
• Serve on buns with mozzarella cheese.

CROCKPOT PULLED CHICKEN

Steps:

• Place chicken in a slow cooker. Whisk together remaining ingredients and pour over chicken. Cook on high for 2½-4 hours, or on low for 6-8 hours.
• Remove chicken from slow cooker and shred in a large bowl with tongs and/or forks. Add as much of the cooking liquid as you like to the shredded chicken, stirring to combine.
• Serve with slaw, barbecue sauce, cheese, pickles, mustard, or your other favorite toppings if you are so inclined.

EASY BBQ PULLED CHICKEN RECIPE

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).

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
• Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
• Spoon chicken on a toasted sandwich bun, then add sliced onion and pickles.

EASY PULLED CHICKEN BARBECUE SANDWICHES

Steps:

• Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts.
• The meat should look like pulled pork.
• If you are not serving within 30 minutes, refrigerate.
• When ready to serve, put enough meat for one sandwich in a small microwave proof bowl.
• Make up one bowl for each sandwich you are making.
• Heat the meat in the microwave until it reaches serving temperature.
• Heating can be done before putting meat in the bowls if you are making more then a few sandwiches.
• Serve each person a bowl of meat and a bun.
• Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.

INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES

Steps:

• Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
• Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
• Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
• Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
• Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.

EASY BBQ PULLED CHICKEN

Steps:

• Combine chicken and barbecue sauce in microwaveable bowl; cover with waxed paper.
• Microwave on HIGH 2 min. or until heated through; stir.
• Fill buns with chicken mixture.

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!