BBQ CHICKEN SANDWICH RECIPE RECIPES

Name: BBQ Chicken Sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1/2 cup chopped onion; 1/2 cup diced celery; 1 garlic clove, minced; 1 tablespoon butter; 1/2 cup salsa; 1/2 cup ketchup; 2 tablespoons brown sugar; 2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups shredded cooked chicken; 6 hamburger buns, split and toasted

BBQ CHICKEN SANDWICHES RECIPE: HOW TO MAKE IT

BBQ Chicken Sandwiches Recipe: How to Make It image

With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington

Provided by Taste of Home

Categories Dinner Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1/2 cup diced celery
1 garlic clove, minced
1 tablespoon butter
1/2 cup salsa
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken
6 hamburger buns, split and toasted

Steps:

In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary. Serve in buns.

Nutrition Facts : Calories 284 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 35g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 starch

BBQ CHICKEN SLIDERS RECIPE: HOW TO MAKE IT

BBQ Chicken Sliders Recipe: How to Make It image

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 04 hours 55 minutes

Prep Time 25 minutes

Cook Time 04 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

BRINE:
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme
SANDWICHES:
2 pounds boneless skinless chicken breasts
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
16 slider buns or dinner rolls, split and warmed
Deli coleslaw, optional

Steps:

In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.

Nutrition Facts : Calories 376 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 883mg sodium, CarbohydrateContent 43g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

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With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington
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