Recipe: Appetizing Shredded Stout BBQ Chicken

Shredded Stout BBQ Chicken. Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Slow Cooker Shredded BBQ Chicken Sliders with Coleslaw It's too hot to cook inside!

To make these BBQ shredded chicken sliders, I just warmed a bottle of Stubb's Bar-B-Q Sauce (choose your favorite flavor: Original, Spicy, Sweet Heat or Hickory Bourbon) in a large skillet over medium-low heat. Then I tossed in my shredded rotisserie chicken and continued to cook until. Foolproof Shredded BBQ Chicken Burgers made with a homemade BBQ sauce and zero work because it all happens in your Crock-Pot! You can have Shredded Stout BBQ Chicken using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Shredded Stout BBQ Chicken

1. It's 2 1/2 lb of boneless chicken thighs.
2. Prepare 4 of buns.
3. Prepare 1 tbsp of olive oil.
4. It's 1/3 cup of onion, chopped.
5. It's 3 clove of garlic, minced.
6. You need 1/3 cup of brown sugar.
7. Prepare 2 tsp of smoked paprika.
8. Prepare 2/3 cup of ketchup.
9. It's 2 tbsp of Dijon mustard.
10. Prepare 1 cup of stout beer.
11. You need 1/4 cup of soy sauce.
12. You need 2 tbsp of Worcestershire sauce.
13. Prepare 1 tsp of hot sauce.

I know it's not technically slow cooker season, but whatever. How to easily make tender, flavorful chicken on the stove or in a slow cooker. Jump to the Shredded Chicken Recipe or watch our quick recipe video showing you how we. Shredded BBQ Chicken Sandwiches. to favorites.

Shredded Stout BBQ Chicken step by step

1. Preheat oven to 325°F..
2. In a dutch oven, heat olive oil over medium heat..
3. Add onion and garlic. Cook until onions begin to brown. About 5 minutes..
4. Add remaining ingredients except chicken and stir until combined..
5. Remove from stove and add chicken. Make sure chicken is completely covered by the sauce. Cover with lid..
6. Bake in the oven for 90 minutes or until chicken is extremely tender..
7. Remove dish from the oven. Use a slotted spoon to remove the chicken from the dish..
8. Put the dutch oven on the stove uncovered over high heat and bring to a boil..
9. Reduce the liquid until desired thickness, around 10-15 minutes..
10. In the meantime, shredded the chicken using forks. Return chicken to sauce and toss to coat..
11. Serve on buns..

Remove the chicken from the saucepan to a cutting board. This Crock Pot BBQ Chicken has come in handy a lot this week while I've been oven-less, but it's actually been my go-to dinner option for the past few summers. It's a great and simple dinner option any time of the year, but especially during the summer when the weather's too hot and humid for me to. Rivermouth Stout BBQ sauce glazed chicken, roasted corn and black bean relish, shredded cheddar, and tomatoes on organic romaine topped with crispy tortillas and avocado. Salsa verde shredded chicken, pico de gallo, shredded lettuce, queso fresco.