Tag: shredded

Slow Cooker Italian BBQ Chicken

I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread and I was right. The chicken has just a hint of sweetness, a bit of a tanginess, and a bit of heat. Perfect for a sandwich of any kind. I loved the contrast of the melt-in-your-mouth chicken and the crunch of onion and iceberg lettuce. Yum!

I didn’t mess around making a sandwich. I loaded up on the chicken. Thick onion slices (soaked in water for 30 minutes to cut a little bit of that onion heat). Ripe tomato. Plenty of shredded lettuce. Heck yeah, it was messy. And messy is good.

Slow Cooker Italian BBQ Chicken

Open To Changes

You can really change up the taste of this slow cooker Italian BBQ chicken by using a more herby or zesty dressing or by adding different BBQ sauces. Smoky, hot, mesquite, etc BBQ sauces would all really make for different tastes. That way you can make this chicken again and again without getting bored with it.

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Also try my slow cooker creamy bacon chicken.

Slow Cooker Italian BBQ Chicken

Slow Cooker Italian BBQ Chicken

Based on a recipe from Center Cut Cook
I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread. 
4 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main
Cuisine American
Servings 8 servings
Calories 149 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the chicken in the bottom of your slow cooker.
  • In a medium bowl whisk together the remaining ingredients. Pour over the chicken.
  • Cook on low for 7 hours if slicing, or 8 hours if shredding.

Notes

Great on sandwiches. Leftovers freeze well, too.

Nutrition

Calories: 149kcalCarbohydrates: 6gProtein: 18gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 247mgPotassium: 332mgFiber: 1gSugar: 6gVitamin A: 31IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword chicken, crockpot, slow cooker
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Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

Slow Cooker Barbecue Beef Sandwiches

Beefy Deliciousness

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

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Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Slow Cooker Barbecue Beef Sandwiches

Slow Cooker Barbecue Beef Sandwiches

Based on a recipe from The Crocking Girls
I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Course Main
Cuisine American
Servings 8 sandwiches
Calories 567 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the roast into your slow cooker.
  • In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder.
  • Pour the mixture over the beef.
  • Cover and cook on low 8-10 hours or until the beef is tender.
  • Carefully remove the beef from the slow cooker and shred with a fork.
  • Divide beef between buns.
  • Top with onion rings and cheese and serve.

Notes

The onion rings are optional but I think they add a nice crunch.

Nutrition

Calories: 567kcalCarbohydrates: 42gProtein: 41gFat: 26gSaturated Fat: 12gTrans Fat: 1gCholesterol: 132mgSodium: 1082mgPotassium: 831mgFiber: 1gSugar: 20gVitamin A: 401IUVitamin C: 3mgCalcium: 226mgIron: 6mg
Keyword beef, crockpot, sandwich, slow cooker
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Slow Cooker Shredded Buffalo Chicken

I love Buffalo chicken wings, and anything Buffalo chicken wing-flavored. I like to keep shredded Buffalo chicken on hand. That way I can throw together a quick sandwich at any time with no fuss or trouble at all. I love the kick of the Buffalo sauce. The more, the merrier I say! I often cook Buffalo chicken in my Char-Broil Big Easy, but also love making a big batch in my slow cooker. Slow cooker shredded Buffalo chicken is easy to make, smells fantastic all day long while it’s cooking, and can be used in a lot of ways. Make a double batch and keep the extra in the freezer.

Slow Cooker Shredded Buffalo Chicken

Add Sauce As Needed

Don’t be afraid to add more wing sauce to this slow cooker shredded Buffalo chicken as it cooks if you think it’s getting too thick. Check on it every few hours just to be sure and give it a good stir. You can take off the slow cooker lid and let it reduce if you think it’s too thin.

Don’t chop the chicken super fine. I figure how fine I want it will depend on how I end up using it. You can always chop it more later.

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I use this chicken in a variety of recipes. Such as my Buffalo chicken alfredo, tacos and subs .

Slow Cooker Shredded Buffalo Chicken

Slow Cooker Shredded Buffalo Chicken

Slow cooker shredded Buffalo chicken is easy to make, smells fantastic all day long while it’s cooking, and can be used in a lot of ways.
4 from 1 vote
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Cook Time 8 hours 30 minutes
Total Time 8 hours 30 minutes
Course Main
Cuisine American
Servings 6 cups
Calories 206 kcal

Equipment

Ingredients
  

Instructions
 

  • Place chicken into slow cooker.
  • Add hot sauce and Ranch dressing mix.
  • Cook on low 8 hours or until falling apart, stirring occasionally.
  • Remove chicken and shred or chop as desired.
  • Return to the slow cooker and add the butter.
  • Cook another 30 minutes until the butter melts. Stir.

Notes

Great on sandwiches, tacos, crackers and nachos!

Nutrition

Calories: 206kcalCarbohydrates: 1gProtein: 32gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 106mgSodium: 1427mgPotassium: 559mgSugar: 1gVitamin A: 162IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Keyword Buffalo, chicken, crockpot, slow cooker
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Slow Cooker Fire-Eater Pulled Pork

There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork. It’s got some kick. Fire-eater rub and hot sauce will wake up your taste buds, that’s for sure. Tender, moist pork makes for the perfect sandwich on a cold day.

Slow Cooker Fire-Eater Pulled Pork

Not Just For Sandwiches

I also ended up using this slow cooker fire-eater pulled pork in homemade hot pockets and on nachos. It’s great stuff, and can be used as just about any dish. Also try it on baked potatoes! Yummy! And baked potatoes? One of my favorites. Just heap on some of pork. Add sour cream. Black olives. Maybe a little chopped onion. A couple of jalapeno slices. Now that’s a baked potato!

I prefer Cholula original hot sauce in dishes like this fire-eater pulled pork. It’s spicy, but it’s not so overwhelmingly hot that you can’t still taste the dish.

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Also try my slow cooker BBQ beef.

Slow Cooker Fire-Eater Pulled Pork

Slow Cooker Fire-Eater Pulled Pork

Mike
There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course American
Cuisine Main
Servings 8
Calories 234 kcal

Equipment

Ingredients
  

Instructions
 

  • Sprinkle 1 tablespoon of rub around all sides of the pork.
  • Heat oil in a large skillet over medium-high heat.
  • Add pork and brown on all sides. Remove to a plate.
  • Turn off the heat to the skillet and let cool slightly.
  • Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
  • Pour mixture into a slow cooker on low.
  • Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.
  • Add the meat and cover.
  • Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.
  • Remove the pork to a cutting board and chop.
  • Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.
  • Return the meat to the slow cooker and add the reduced liquid.

Notes

Serve on buns, on nachos, on baked potatoes… however you prefer!

Nutrition

Calories: 234kcalCarbohydrates: 1gProtein: 39gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 102mgSodium: 338mgPotassium: 726mgFiber: 1gSugar: 1gVitamin A: 104IUVitamin C: 7mgCalcium: 16mgIron: 2mg
Keyword crockpot, pulled pork, slow cooker, spicy
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Slow Cooker Mexican Chicken

Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.

Slow Cooker Mexican Chicken

Tender Juicy Deliciousness

I prefer using fire-roasted green chiles and tomatoes in dishes like this slow cooker Mexican chicken. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.

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No Mas, No Mas

If you are worried about the heat level in this chicken because of the hot salsa, my first reaction would be to tell you “Don’t worry”. It and the chipotle powder don’t add a lot of heat. But that’s me. And I like a little kick to my dishes. You might not. So if they worry you, there’s a simple solution. Use mild salsa instead. And for the chipotle powder substitute smoked paprika. You’ll still get the smokiness like with chipotle powder but without the heat.

The Other Chicken

I used chicken breasts in this dish. Honestly, I’m usually not a white meat guy. I prefer dark. More flavor. More juicier. If you’re like me, don’t hesitate to substitute boneless, skinless chicken thighs. Or do a mix of both. Whichever you prefer. Because dark meat tends to be fattier you may want to skim a bit of any residual fat that might rise to the top of your slow cooker as the chicken cooks.

Also try my baked smothered chicken burritos!

Slow Cooker Mexican Chicken

Slow Cooker Mexican Chicken

Based on a recipe from Carlsbad Cravings
This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main
Cuisine American
Servings 8
Calories 338 kcal

Equipment

Ingredients
  

Instructions
 

  • Rub the chicken with the oil and place into a slow cooker set on low.
  • In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  • Cook for 7 hours, stirring occasionally.
  • Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  • Return to the slow cooker and cook another hour, stirring occasionally.
  • Depending on the dish, you may want to drain the chicken before using.

Notes

Serve on tacos, tortillas or nachos.

Nutrition

Calories: 338kcalCarbohydrates: 19gProtein: 49gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 145mgSodium: 1442mgPotassium: 1032mgFiber: 2gSugar: 15gVitamin A: 1037IUVitamin C: 4mgCalcium: 56mgIron: 2mg
Keyword chicken, crockpot, Mexican, slow cooker
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Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.

Smoked Pepper Stout Beef

Easy. Delicious. And Amazing.

For our simple smoked pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for smoking this beef.

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I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

Smoked Pepper Stout Beef

Smoked Pepper Stout Beef

Based on a recipe from The Wolfe Pit
I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main
Cuisine American
Servings 10
Calories 347 kcal

Equipment

Ingredients
  

Instructions
 

  • Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
  • Season the beef heavily with salt and pepper. Don’t be shy with the pepper.
  • Smoke until the beef reaches 165 F.
  • Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
  • Remove from smoker and let cook slightly before shredding the beef.
  • Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
  • Serve as desired.

Notes

Serve this fantastic beef on rolls with our creamy horseradish sauce! It’s out-of-this-world good!

Nutrition

Calories: 347kcalCarbohydrates: 5gProtein: 35gFat: 21gSaturated Fat: 9gTrans Fat: 1gCholesterol: 125mgSodium: 216mgPotassium: 748mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 34mgCalcium: 48mgIron: 4mg
Keyword beef, smoked
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Buffalo Chicken on the Char-Broil Big Easy

This week is Buffalo Chicken Week in our house. I often do ‘theme weeks’ for dinner. Like the other week when I smoked a few turkey breasts. That week we had a few different turkey sandwiches and smoked turkey Cobb salads. So this week we’ll be having something with Buffalo chicken on the Char-Broil Big Easy in it every night. Now, don’t think we’ll be bored of Buffalo chicken by the end of the week either. I’ll make sure each dish is different, from Buffalo chicken flat-bread pizzas to grilled cheese sandwiches loaded with Buffalo chicken.

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Buffalo Chicken on the Char-Broil Big Easy

The Big Easy Does Chicken Right

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer. It really doesn’t get any easier for cooking poultry. For this Buffalo chicken all I had to do was marinate the chicken and drop it into the cooker. The meat was incredibly moist and tender (the Big Easy is great for that) with a nice Buffalo chicken flavor. So I shredded the meat and mixed in a few more splashes of Frank’s Red Hot Wing Sauce and I was ready for a week of great Buffalo chicken recipes. This Buffalo Chicken on the Char-Broil Big Easy is good eats!

The Big Easy is a great way to make a lot of chicken at once. I cooked 4 very large bone-in chicken breasts, and could’ve easily fit another 4 (if I’d bought more) onto the cooker.

For smaller things like split chicken breasts, your Big Easy is more than capable of cooking several at once. Bigger birds, well, that’s a one-at-a-time thing. But with bunk bed baskets you can add one or even two more levels of cooking to the standard basket that comes with the Big Easy. It’s a little tricky to get two in there at once, though. To help, I have a little document that will show you how!

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Buffalo Chicken on the Char-Broil Big Easy

Buffalo Chicken on the Char-Broil Big Easy

Mike
Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer.
5 from 1 vote
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Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Course Main
Cuisine American
Servings 4
Calories 258 kcal

Equipment

Ingredients
  

Instructions
 

  • The night before cooking, place chicken breasts in a resealable container or baggie.
  • Add plenty of wing sauce. Make sure to coat the chicken completely.
  • Refrigerate at least 12 hours.
  • Fire up your Big Easy. Place the chicken into the basket (you’ll need a bunk bed basket to cook more at once) and lower into the Big Easy.
  • Cook until chicken reaches 165 F. If using a bunk bed the chicken on top may cook faster than the ones at the bottom. Cook time is typically 10 minutes per pound.
  • Let rest 30 minutes before chopping or shredding. You might want to add a few more shakes of wing sauce into the cut chicken for extra flavor.

Notes

This chicken is great on sandwich, salads, you name it!

Nutrition

Calories: 258kcalProtein: 48gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 145mgSodium: 262mgPotassium: 836mgVitamin A: 68IUVitamin C: 3mgCalcium: 11mgIron: 1mg
Keyword Big Easy, Buffalo, Char-Broil, chicken
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Slow-Cooker Shredded Mexican Beef

Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good. Well, that version is good. But this slow-cooker shredded Mexican beef is better.

Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.

Slow-Cooker Shredded Mexican Beef Nachos

Add Some Spicy Sauce

If you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this slow-cooker shredded Mexican beef. Taco sauce is a great topper too. Or even just ‘plain old’ sour cream.

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Also try my Mexican beef ribs and my slow cooker Mongolian beef.

Slow-Cooker Shredded Mexican Beef Nachos

Slow-Cooker Shredded Mexican Beef

Based on a recipe from Valerie’s Kitchen
Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juicy. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. 
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Course Main
Cuisine Mexican
Servings 8
Calories 316 kcal

Equipment

Ingredients
  

Instructions
 

  • Combine all but the roast in a small bowl.
  • Rub the spice mixture over the roast, getting all sides.
  • Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
  • Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired.
  • Return to the slow cooker for serving.

Notes

The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.

Nutrition

Calories: 316kcalCarbohydrates: 2gProtein: 33gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 117mgSodium: 175mgPotassium: 621mgFiber: 1gSugar: 1gVitamin A: 630IUVitamin C: 1mgCalcium: 47mgIron: 4mg
Keyword beef, crockpot, Mexican, slow cooker
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Drunken Cajun Chicken Po Boy

A place called Gumbo A Go-Go opened recently here in Indy (and sadly they’ve now closed!) . I’ve eaten there several times and have become totally addicted to their Datwich, a spicy shredded chicken sandwich. This is my first attempt at trying to match it. I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!

Drunken Cajun Chicken Po Boy

Almost A Datwich

I will try again to duplicate the Datwich. I think I’m very close. Next time I’ll omit the tomatoes, add some broth, and more garlic! Until then I’m going to chow down on this spicy good Drunken Cajun chicken po boy sandwich! This is a mighty good sandwich on its own. It’s messy. Very messy. The chicken is very tender and some of the best flavored chicken I’ve had. It might not be a Datwich, but it’s great no matter what!

More Stuff

I went the meat-only route the first few times I made this sandwich. Why? Because I’m a meat sandwich kind of guy. But hey, I do other things too. In that case, I go with less meat (despite it paining me to do so). I add a good slathering of mayonnaise to the cut sides of the bread. Top with chopped iceberg lettuce. And lots of it. A few slices of ripe tomato go in next. Add a good handful of thinly-sliced onion and I’m good-to-go! Each bite is dripping with delicious chickeny sauce. And it has a nice crunch from the lettuce and onion. And on the side? Well, nothing. How could I even think of eating anything else?

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What The Chicken?

You don’t have to use chicken breasts. I’m a big fan of boneless, skinless chicken thighs. If you’re in the same boat, use them instead. You might want to trim of the fat off first. They add a lot of great richness to the po boys, that’s for sure!

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Also try my Creole beef debris po boy.

Drunken Cajun Chicken Po Boy

Drunken Cajun Chicken Po’Boy

Based on a recipe from Tasty Kitchen
I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Course Main
Cuisine Cajun
Servings 4
Calories 328 kcal

Equipment

Ingredients
  

Instructions
 

  • Combine all of the seasons from the cayenne pepper to the basil to form a rub.
  • Rub mixture over the chicken.
  • Place chicken into a large Dutch oven over low heat.
  • Add remaining ingredients except the bread, plus any remaining rub.
  • Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.
  • Carefully remove the chicken and shred with a fork.
  • Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.
  • Return shredded chicken to the pot.
  • Lightly toast the bread.
  • Cut in half lengthwise and top with the meat mixture.
  • Cut in halves and serve.

Notes

If using a blender, start out slowly as hot liquids will expand (or explode). Cover the top tightly. You can also let the liquid cool slightly before blending to help ensure it doesn’t explode.

Nutrition

Calories: 328kcalCarbohydrates: 8gProtein: 49gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 145mgSodium: 419mgPotassium: 954mgFiber: 1gSugar: 1gVitamin A: 868IUVitamin C: 7mgCalcium: 48mgIron: 2mg
Keyword Cajun, chicken, sandwich
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