f the beans).
Boil chicken in hot water for 10
an or wok, add the chicken breast fillets and fry over
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.
ouch. Pour over chicken to cover. Let the chicken brine for at
taste.
Prepare the chicken:
Preheat oven to
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.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ike to use El Monterey Mexican Grill Chicken Taquitos.
immer.
Add chicken to stock.
Poach chicken for 5 minutes
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
ll marinade ingredients together, except chicken, to a food processor and
omes apart when fork is pulled through). This can take up
Sprinkle both sides of chicken with seasoning listed here or your choice.
Place your seasoned chicken in a single layer into the bottom of your slow cooker.
Add chicken broth; there isn't much because we don't want the chicken to boil.
Set your Slow Cooker at Low for 3.00 to 3.30 hours; 170* depending on the appliance.
After 2 hours flip chicken breasts over.
It is now ready to enjoy or cut up and save for a future recipe or even save in the freezer. You can shred for 3 forks to make fast Pulled Chicken.
he meat should look like pulled pork.
If you are
nd sour cream. The result: pulled pork so tender it melts
seperate bowl toss the pulled chicken with the BBQ sauce,mixing
ingredients; rub surface of chicken with brown sugar mixture.
low Cooker Liners.
BBQ Pulled Beef: Use 3 1/2
In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally.
Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.