low Cooker Tip: For fast easy cleanup with no soaking or
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.
f the beans).
Boil chicken in hot water for 10
ouch. Pour over chicken to cover. Let the chicken brine for at
nions in bottom.
Add chicken breasts.
Pour beer over
Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170\u00b0F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.
Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
Serve alongside your favorite tortilla chips.
Put partly frozen chicken in a crock pot. Pour about 8 oz of ginger ale over the chicken. Cook on low for 8-10 hours. Remove chicken, dispose of liquid. Replace chicken and shred with 2 forks. Pour your favorite Barbeque Sauce over the chicken and cook on low for another 2-4 hours. The chicken will soak up quite a bit of sauce. Serve over Hamburger buns. Warms up very well too.
Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
Cook in a 3-4 quart slow cooker, on low for 6-8 hours or on high for 4-5 hours. If using a larger 5-6 quart crock-pot, cook on low for about 6 hours.
Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
he meat should look like pulled pork.
If you are
eperate bowl toss the pulled chicken with the BBQ sauce,mixing until the
To make the pulled pork: In a medium bowl,
luminum Foil.
Coat the chicken breasts with the oil and
killet over medium heat, cook chicken until no longer pink and
queeze bottle and dress the pulled pork sandwiches to taste.
ziplock bag.
SLICE chicken breasts in half lengthways and
ntil meat can be easily pulled apart with a gentle touch
Preheat oven to 400 degrees.
Place 1 layer of tortilla chips into bottom of your baking dish or skillet. Top with half of the pulled pork and half of the cheese. Drizzle with 2 tablespoons BBQ sauce. Top with a second layer of chips and continue layering with the remaining pulled pork, cheese and drizzle with remaining BBQ sauce.
Bake for 5-10 minutes, until cheese is melted and bubbling. Top with cole slaw and serve immediately.