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Barbecued Chicken Sandwiches Recipe

Barbecued Chicken Sandwiches Recipe

These sandwiches are great for large gatherings. The chicken can be cooked ahead of time, then added to the homemade barbecue sauce for simmering hours before guests arrive. —Roberta Brown, Waupaca, Wisconsin
TOTAL TIME: Prep: 5 min. Cook: 6 hours YIELD:8-10 servings

Ingredients

  • 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cooked and shredded
  • 1 large onion, chopped
  • 2 cups water
  • 1-1/4 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1 teaspoon each salt, celery seed and chili powder
  • 1/4 teaspoon hot pepper sauce
  • Hamburger buns

Directions

  • 1. In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns. Cover and cook on low for 6-8 hours in the slow cooker or simmer for 1-1/2 hours on the stovetop. Serve on buns. Yield: 8-10 servings.

Nutritional Facts

1 each: 213 calories, 9g fat (2g saturated fat), 53mg cholesterol, 710mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 17g protein.

Reviews for Barbecued Chicken Sandwiches

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MY REVIEW
hjslater User ID: 8901083 251865
Reviewed Jul. 25, 2016

"It's easy to let one bad apple (in this case a review) spoil everything, but I went ahead and tried this because taste of home recipes are usually great. This. Was. FANTASTIC! followed the recipe except for cutting the water in half like other reviews said (good call) AND I added a teaspoon of liquid smoke--YUM! I highly recommend! Next time I might sub in cider vinegar."

MY REVIEW
lvarner User ID: 35803 241017
Reviewed Jan. 4, 2016

"I love making this recipe in my slow cooker. It is so good and very easy to make!"

MY REVIEW
mommayor User ID: 6425768 19226
Reviewed Nov. 11, 2014 Edited Sep. 26, 2015

"Love this recipe. I cut the water down to 1 cup and used boneless chicken instead, to cut the fat."

MY REVIEW
kschneider8942 User ID: 6001062 43285
Reviewed Nov. 17, 2013

"I cut the water in half after reading the comments. My family loved the recipe and I will definitely make it again. The recipe does need to be revise though, with 1/2 the amount of water."

MY REVIEW
Donalie Guin User ID: 5930308 42303
Reviewed Jan. 30, 2013

"The recipe was easy to follow. I thought the ratio to liquid was fine. I felt as if it lacked the flavor I was expecting. While eating I realized I'd made it before and felt the same way. It's at least equal to the barbecued chicken you can purchase in the warehouse stores."

MY REVIEW
jre123 User ID: 6296658 42294
Reviewed Feb. 8, 2012

"If I could give this negative stars I would. what a waste of a chicken... followed recipe exactly as written against my better judgement. All that was tasted was the vinegar, it was bitter and sour and gross. i tried to get my husband to try it a second time the next night after trying to fix it and it was still inedible. don't waste your chicken!"

MY REVIEW
RGILBmom User ID: 2565341 73059
Reviewed Oct. 6, 2011

"A little too much water, needed a little more hot sauce."

MY REVIEW
CheleGreen User ID: 5876795 15786
Reviewed Apr. 22, 2011

"This is a very easy recipe and very tasty. Even my picky toddlers ate them!"

MY REVIEW
SusiQtoo User ID: 840748 17169
Reviewed Nov. 25, 2010

"This recipe is a hit at potlucks. Is very good made with grocery store rorisserie chicken and is a great slow-cooker Friday or Saturday night meal. I serve with a salad or with cole-slaw and corn on the cob"

MY REVIEW
5proffitts User ID: 4808577 201975
Reviewed Jan. 20, 2010

"Sauce is way to watery, IF I was going to make this again, I would cut the water in half, if not more. Sauce flavor is ok, nothing great."

MY REVIEW
ksalemme@gmail.com User ID: 2109582 18026
Reviewed Nov. 11, 2009

"I love this recipe and have been making it for years, ever since I found it in the cookbook. To speed things up I sometimes use the large cans of canned chunk chicken breast that is packed in water, Drain the water and measure out the 6 cups of chicken, then just cook it on the stove according to the directions. It is always a hit when I serve it."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.