I had some mini-hoagie rolls that I needed to use up the other night before they got stale, so I decided to whip up a batch of shredded bbq chicken sandwiches. This recipe makes a lot of sandwiches, so not only did it cover dinner, but it also covered lunch for the next couple of days. It is a simple, quick, and budget-friendly meal. I hope you enjoy it as much as we do!
BBQ Chicken Sandwiches
- 6 frozen chicken breasts
- 1 medium onion
- 1 bottle bar-b-que sauce (28 oz.)
- Dash of Liquid Smoke
- 1 package mini hoagie rolls (about 4-5″ long)
- Place frozen chicken breasts in large pot. Cover with water, and bring to a boil.
- Reduce heat and let simmer for about 20 minutes.
- While chicken is poaching, cut your hoagie rolls in half lengthwise, but keep intact. (keep the rolls “closed” once you have cut them)
- Cover wire racks in oven with tinfoil, and heat oven to 300°F.
- Line up hoagie rolls on oven rack, and turn off the heat. Let them remain in oven until time to prepare sandwiches. (this will make them nice and toasted on the outside, but still remain soft on the inside.)
- After chicken is cooked through, drain water, reserving 1 cup to the side.
- Place chicken breasts in food processor to shred, then return to stock pot.
- Add diced onion, bbq sauce, and dash of liquid smoke. Stir well, and use water that was set off to the side to moisten it as needed.
- Season to taste. I use fresh ground pepper, and Montreal Chicken Seasoning.
- When bbq is heated all the way through, remove hoagie rolls from the oven, slather with bbq chicken, and serve.