Time 4h20m Yield 8 Number Of Ingredients 8 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.
Time 3h20m Yield 12 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 4h10m Yield 8 Number Of Ingredients 10 Steps:
Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours. Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator. After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest. Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour. Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.
Time 2h20m Number Of Ingredients 12 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Combine the cider vinegar with the water, wine, oil, worcestershire sauce, dry mustard, paprika, salt, pepper, and cayenne pepper in medium saucepan. Boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove vinegar sauce from heat and set aside. Remove the skin and discard it. Then remove the meat from the chicken and shred it. Add the meat to the vinegar sauce and heat through, stirring gently. Pile the heated chicken on the hamburger buns and drizzle with extra vinegar sauce. Top with coleslaw and serve while warm.
Time 4h20m Yield 6 servings. Number Of Ingredients 13 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.
Time 1h35m Yield 4 servings Number Of Ingredients 18 Steps:
Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper. Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately. Preheat the oven to 375 degrees F. In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper. Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture. Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F). Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken. After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.
Time 51m Yield 6 servings, serving size: 1 sandwich Number Of Ingredients 13 Steps:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes. Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Time 1h10m Yield 2 to 4 servings Number Of Ingredients 15 Steps:
Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine. Meanwhile, toast the rolls in a skillet with a little butter until golden brown. Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve. Put the slaw in a medium heatproof bowl. Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.
Time 40m Yield 8 serving(s) Number Of Ingredients 20 Steps:
Chicken:. Prepare grill. Mix first 7 ingredients in a small bowl. Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.). Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F. Let stand 5 minutes, shred with 2 forks. Sauce:. Heat oil on medium in a medium saucepan. Add onions, and cook until translucent. Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper. Cook 30 seconds. Stir in ketchup, vinegar, and molasses. Bring to a boil; return heat, and simmer 10 minutes. Stir in chicken; cook 2 minutes or until fully heated.
Time 6h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions. Trim the chicken breasts and place on top of the bed of onions. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.) Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce. When the chicken is falling apart tender, take two forks and shred the chicken. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken. Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
Time 25m Yield 12 Number Of Ingredients 5 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.
