SHREDDED BARBEQUE CHICKEN
This recipe is an adaptation to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. You will be amazed at how good this is so you have to try it.
Provided by PAMELA39
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 5
Number Of Ingredients 3
Steps:
- Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
- Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 21.1 g, Cholesterol 58.5 mg, Fat 2.5 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 0.7 g, Sodium 608.7 mg, Sugar 14.4 g
BBQ CHICKEN GRITS BITES
I love grits and barbecued chicken, so I decided to combine them into a jaunty appetizer. You can also use shredded pork instead of chicken. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease 30 mini-muffin cups., In a large saucepan, bring milk to a boil. Slowly stir in grits, salt and pepper. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Stir in half of the cheese. Spoon 1 tablespoon mixture into each prepared muffin cup., In a bowl, mix preserves and barbecue sauce; toss with chicken. Spoon about 1 teaspoon chicken mixture into each cup; press lightly into grits., Bake until heated through, 15-20 minutes. Top with remaining cheese; sprinkle with green onions. Cool 5 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 76mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
INSTANT POT BBQ CHICKEN AND GRITS DUMP DINNER
This dinner is truly a one-pot wonder - a Southern feast that tastes like it was slow cooked but takes just 40 minutes. Simply stack the ingredients in your Instant Pot® and let the machine take care of the rest.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the collard greens into the bottom of a 6-quart Instant Pot®. Pour 1 cup water over the greens. Nestle the chicken snugly in an even layer in the collard greens. Sprinkle the chicken with 1 1/2 teaspoons salt and several grinds of black pepper. Pour the barbecue sauce over the chicken. Lightly lay a 12-by-12-inch piece of aluminum foil over the chicken, leaving excess on the sides sticking up to make it easy to lift out later.
- Add the grits and 1/2 teaspoon salt to a 7-inch round cake pan (or similar disposable aluminum cake pan). Stir in 2 cups water. Gently place the pan on top of the aluminum foil. Place the blocks of Cheddar in the grits.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Carefully lift the pan of grits out of the pot. Add the butter and stir to combine until fluffy and creamy. Season with salt.
- Lift the aluminum foil out of the pot, making sure to collect any liquid that may have spilled from the grits, and discard. Use tongs to remove the chicken and collard greens from the pot. Discard the remaining cooking liquid. Drizzle the chicken with some barbecue sauce and serve with the collard greens and cheesy grits.
SOUTHERN SHREDDED BBQ CHICKEN
My family loves traditional pork barbecue served over mashed potatoes. I swapped the pork for chicken in honor of the delicious chicken barbecue my childhood church used to serve at its annual fundraiser. I also love cornbread and think that this yummy chicken is even better when served with a slice.-Angela Spengler, Clovis, New Mexico
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato soup, brown sugar, vinegar, chili powder, salt, celery seed, soy sauce and cayenne. Pour over chicken. Cover and cook on low for 6-8 hours or until tender., In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk and 4 tablespoons butter; stir into dry ingredients just until combined., Pour into a greased 8-in. square baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Drizzle remaining butter over warm bread., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Using a slotted spoon, the chicken over cornbread.
Nutrition Facts : Calories 669 calories, Fat 20g fat (10g saturated fat), Cholesterol 224mg cholesterol, Sodium 1217mg sodium, Carbohydrate 67g carbohydrate (29g sugars, Fiber 3g fiber), Protein 53g protein.
BBQ CHICKEN AND CHEESE GRITS BAKE
Bake this cheesy barbecue chicken for dinner tonight that's made using corn grits - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
- In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
- Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.
Nutrition Facts : Calories 400, Carbohydrate 28 g, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg
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- In a large bowl, combine 1 cup of the broth, barbecue sauce, molasses, chile pepper, and cinnamon and pour over the chicken. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to the skillet.
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- Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.
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