immer.
Add chicken to stock.
Poach chicken for 5 minutes
In a large saucepan, combine chicken, onion, pepper, sauce, vinegar, spice and salt. Pour in enough cold water to cover. Bring to a boil on high. Reduce heat to low. Simmer for 25-30 mins, until chicken is tender.
Remove chicken from sauce, cover and set aside to cool. Continue cooking sauce for 30 mins, until it reduces and thickens. Strain into a bowl.
Shred chicken into a bowl. Add 1/3 cups of sauce, tossing to coat.
Fill rolls with lettuce and chicken, top with a little extra sauce, if liked.
f the beans).
Boil chicken in hot water for 10
amburger buns, topped with coleslaw (recipe follows), if using.
For
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.
queeze bottle and dress the pulled pork sandwiches to taste.
Yield
Chicken:
Prepare grill.
Mix
he onions.
Trim the chicken breasts and place on top
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.
nions in bottom.
Add chicken breasts.
Pour beer over
s tender. Set aside. Brush chicken lightly with oil.
Grill
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.
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.
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.
ouch. Pour over chicken to cover. Let the chicken brine for at
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.
Place chicken breasts in crockpot.
In small bowl, combine buffalo sauce and ranch dressing mix; stir to combine.
Pour sauce mix over chicken and cook on low for about 6-8 hours.
Shred chicken and serve on buns.
You can top the chicken sandwiches with Swiss cheese, extra hot sauce, blue cheese dressing or ranch dressing. Lettuce and sliced tomato is good too!
Enjoy!
lavors blend overnight.
Barbecued Pulled Pork: Place the pork in
he meat should look like pulled pork.
If you are
low cooker.
To make sandwiches: spoon 3/4 cup pork