Pulled Chicken Sandwichs With White Bbq Sauce Recipes

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.

WHITE BARBECUE CHICKEN SANDWICHES

Steps:

• In small bowl, mix mayonnaise, vinegar, lemon juice, black pepper and red pepper with wire whisk.
• On each bottom, place 1/3 cup coleslaw, 1/2 cup chicken, 2 tablespoons white barbecue sauce and 2 pickle slices; cover with bun tops. Refrigerate remaining white barbecue sauce in covered container up to 1 week.

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.

PULLED CHICKEN SANDWICHS WITH WHITE BBQ SAUCE

Steps:

• White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
• Cover and store in refrigerator for up to 1 week.
• Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
• Top with 1/2 cup of chicken.
• Add 2 tablespoons of White BBQ sauce.
• Add 2 pickle slices.
• Place bun top on top.

ALABAMA WHITE BBQ CHICKEN SANDWICH

Steps:

• For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
• In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
• For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
• Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
• Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.