Shredded Chicken BBQ SandwichesBy Kelly Miller • March18,2014 • Updated April 12, 2018 • 9 Comments5.3K143 Shredded chicken simmers away in a homemade, tangy BBQ sauce and served over toasted potato rolls! It really amazes me how fast the year flies by. I know we’re only in March, but we’re two days away from the first day of spring – not that we would know it from the weather or anything! Before this morning’s 1 inch coating of snow, I did spot a hyacinth and daffodil beginning to sneak up out of the ground. Two of my favorite flowers. Spring is such an embodiment of hope, isn’t it? Hope that no matter how cold the winter may get, beautiful things are coming. I love that God does that. He takes a situation that really seems impossible, and not only accomplishes the tasks, but makes it even more beautiful than we could imagine. Yep. So what does this have to do with these Shredded Chicken BBQ Sandwiches? Spring it coming, people! I can just see you with your family on a blanket spread out on the grass, letting the kids run around in the warm weather with some of these sandwiches fixed up for them. I hope you are as excited for spring as I am! Shredded Chicken BBQ Sandwiches makes 8 sandwiches 3 boneless, skinless chicken breasts – cooked and shredded 1 cup ketchup 1 3/4 cup water 1/4 cup brown sugar 1/4 cup Worcestershire sauce 1/4 cup apple cider vinegar 2 tablespoons dried, minced onion 1 teaspoon chili powder 8 slices sharp cheddar cheese 8 hamburger rolls (potato rolls are best for these) In a stockpot, combine chicken, ketchup, water, brown sugar, Worcestershire sauce, apple cider vinegar, minced onion, and chili powder. Heat it until bubbling, and then reduce heat to a simmer. Continue to simmer about 25 minutes. Prepare rolls by placing them open face on a cookie sheet. Place one slice of cheddar on half of each sandwich roll. Put rolls under broiler 2-3 minutes or until cheese is melted and rolls are toasted – keep a close eye as they can burn quickly! Serve chicken on toasted rolls. These sandwiches are SO good! The combination of the ingredients gives it a sweet and tangy BBQ flavor – yum! Here are some more of my favorite sandwich recipes: Shortcut Hot Roast Beef Sandwiches Sloppy Joe Grilled Cheese Honey Dijon Chicken Salad Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you! {linking up!} 5.3K143
Cathy@LemonTreeDwelling saysMarch 20, 2014 at 1:28 amI love all the great colors in this soup, Kelly! Looks family friendly and delicious!Reply
Cathy@LemonTreeDwelling saysMarch 20, 2014 at 1:29 amOne of our go to recipes when we have company! I love seeing different people's twists on it!Reply
Kelly Miller saysMarch 22, 2014 at 12:25 pmIt's been on my "to try" list for a long time and I finally got around to tweaking it for our tastes. It's definitely a great meal for company since it makes so much!Reply
Kelly Miller saysMarch 22, 2014 at 12:27 pmIf only my kids thought like you, Cathy! They see colors, they think veggies, they say no. Luckily they tried this one because they loved it so much!Reply
Thrifty Frugal Mom saysApril 29, 2014 at 5:16 pmApprox. how many cups of chicken? Maybe 3? I keep cooked, shredded chicken in the freezer and would like to just use that.Reply
Jaren saysApril 29, 2014 at 6:02 pmToo funny…I just started crockpot pulled chicken sandwiches for our supper this morning. I love how you added sharp cheddar! I just kind of threw some things in there to test it out too. We shall see how it comes out. Love your recipe!Reply
Kelly @ Mostly Homemade Mom saysMay 8, 2014 at 6:39 pmYes, I would say 2 1/2 – 3 cups of chicken.Reply