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Pulled Chicken Sandwiches  Print

This recipe (adapted from What’s Cookin’ Italian Style Cuisine) appeared in TJT: Pulled Chicken Sandwiches on 30 Aug 2011

Pulled Chicken Sandwich6 packets TJ’s Organic Skinless/Boneless Chicken Breasts (these come 4 packets to a package)
1 5–ounce bottle TJ’s Chili Pepper Sauce
1 18–ounce bottle TJ’s Bold & Smoky Kansas City Style BBQ Sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
2 tablespoons TJ’s Minced Fresh Onion
TJ’s Ranch Dressing (from the refrigerated section)
TJ’s Shredded Sharp Cheddar Cheese
TJ’s French Sandwich Rolls
TJ’s Olive Oil Spray
Optional for serving: TJ’s Sour Cream & Onion Corn Puffs
Grease crockpot liner with olive oil or spray. Remove the 6 chicken breasts from their packets and rinse with water. Pat dry with paper towel and place them in the crockpot.

Mix together the next 5 ingredients in a bowl, then pour it all over the chicken in the crockpot. Turn the chicken in the sauce so both sides are nicely coated.

Cook on either low for 6–8 hours, or high for 4–5 hours. During the last hour of cooking, pull the chicken apart with two forks into even shreds. Stir the sauce around into the shreds so it is thoroughly mixed into the meat. Continue cooking for the last hour.

Meanwhile, split the rolls and spray the insides lightly with olive oil spray. Lay them sprayed side–up on a baking sheet and toast them under the broiler until lightly browned.

When the meat is done, mound it on top of each of the toasted roll bottoms. Drizzle on some of the ranch dressing, then sprinkle on a layer of shredded cheese and top with remaining bun halves.

This served 6 with some leftover meat (but no buns). Serve with the optional puffs or potato chips. Dill pickles also go nicely with all of this.

WI wine recommendation: Serve these sandwiches with a Zindandel, Tempranillo or earthy Pinot Noir.