Best 6 Hot Shredded Chicken Sandwiches Recipes

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Craving a tantalizing dish that combines the flavors of heat, spice, and tender chicken? Look no further than our guide to the best hot shredded chicken sandwich recipes. Whether you prefer a classic Nashville-style sandwich or a more adventurous fusion of flavors, we have curated a selection of recipes that will satisfy your taste buds and leave you craving more. Dive into the world of culinary delight as we explore the perfect balance of heat, spice, and succulent chicken, all wrapped between soft, fluffy buns. Let's embark on a journey to discover the ultimate hot shredded chicken sandwich recipe that will make your taste buds dance with joy!

Check out the recipes below so you can choose the best recipe for yourself!

HOT SHREDDED CHICKEN SANDWICHES



Hot Shredded Chicken Sandwiches image

These Hot Shredded Chicken Sandwiches are a classic recipe that is delicious, creamy and make a quick lunch or dinner!

Provided by EverydayShortcuts.com

Time 3h5m

Number Of Ingredients 6

30 oz canned chicken
1 can cream of mushroom soup
1/2 small onion, diced
3 celery stalks, chopped finely
1/2 cup water
Salt and pepper to taste

Steps:

  • Add all ingredients in a slow cooker and cook for 1-2 hours on high or 3 hours on low stirring at halfway point.
  • Serve hot on hamburger or sliders buns.

Nutrition Facts : Calories 229 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 820 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

HOT CHICKEN SANDWICHES II



Hot Chicken Sandwiches II image

I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.

Provided by SUE202

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 30m

Yield 6

Number Of Ingredients 5

1 (50 ounce) can whole cooked chicken, drained, bones and skin removed
2 (10.75 ounce) cans condensed cream of chicken soup
1 ⅛ cups water
1 (8 ounce) package dry bread stuffing mix
6 hamburger buns, split

Steps:

  • Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.

Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g

HOT SHREDDED CHICKEN SANDWICHES



Hot Shredded Chicken Sandwiches image

My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!

Provided by Betsy

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 25m

Yield 12

Number Of Ingredients 5

1 (3 pound) chicken - cooked, deboned and shredded
2 (10.75 ounce) cans condensed cream of mushroom soup
½ teaspoon poultry seasoning
¼ (16 ounce) package buttery round crackers, crushed
12 hamburger buns

Steps:

  • In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g

EASY SHREDDED CHICKEN SANDWICHES



Easy Shredded Chicken Sandwiches image

Make and share this Easy Shredded Chicken Sandwiches recipe from Food.com.

Provided by CoreyAnn

Categories     Lunch/Snacks

Time 4h5m

Yield 10-12 serving(s)

Number Of Ingredients 4

50 ounces boneless chicken (I used "Sweet Sue's Boned Chicken", you could also use any brand's canned chicken)
1 (14 1/2 ounce) can cream of chicken soup
10 -20 Ritz crackers
salt and pepper

Steps:

  • Mix chicken, soup and seasonings.
  • Place in slow-cooker on low.
  • Slowly add in crushed crackers as moisture appears during cooking. Usually about a sleeve from the box of Ritz will do it, sometimes more - sometimes less.
  • Cook on low for 2 to 4 hours or until is set to your preference.
  • Serve on buns.

Nutrition Facts : Calories 358, Fat 24.5, SaturatedFat 7, Cholesterol 109.6, Sodium 416.9, Carbohydrate 5, Fiber 0.1, Sugar 0.5, Protein 27.6

NASHVILLE HOT CHICKEN SANDWICH



Nashville Hot Chicken Sandwich image

Traditionally, Nashville hot chicken sandwiches are seasoned with spices, dredged and fried before getting dipped in a spicy paste or sauce and served with white bread and pickles. Mine is similar but boosted with even more flavor because of my homemade seasoning mix! I like to cut the heat with a little extra sweetness by serving my hot fried chicken on a potato roll.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
1/2 head red cabbage, cored, thinly sliced (about 4 cups)
1 cup shredded carrots
1 shallot, thinly sliced
Vegetable oil, for frying
Miss Brown's House Seasoning, recipe follows
2 skin-on, boneless chicken breasts (about 12 ounces each), cut in half crosswise (see Cook's Note)
1 1/2 cups all-purpose flour
2 cups buttermilk
1/2 cup hot sauce, such as Frank's RedHot
4 split potato rolls, toasted, for serving
Dill pickles, for serving
1 stick (8 tablespoons) unsalted butter
1 cup hot sauce, such as Frank's RedHot
1/4 cup packed light brown sugar
1/4 teaspoon cayenne
1 teaspoon Miss Brown's House Seasoning, recipe follows
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
  • For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
  • Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
  • Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
  • While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
  • Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

SLOW-COOKER HOT HONEY CHICKEN SANDWICHES



Slow-Cooker Hot Honey Chicken Sandwiches image

These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.

Provided by Sarah DiGregorio

Categories     dinner, poultry, main course

Time 4h20m

Yield 4 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
1/4 teaspoon ground smoked paprika
Kosher salt and black pepper
1/4 cup honey
2 teaspoons cider vinegar, plus more to taste
2 heaping cups shredded green cabbage (about 8 ounces or ¼ medium green cabbage)
1/4 cup mayonnaise, plus more for the buns
3 scallions, sliced
1 tablespoon lemon juice
4 rolls or buns (preferably onion rolls)
Vinegary hot sauce, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
  • At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
  • Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
  • In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
  • Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.

Tips:

  • Use a variety of cooking methods. You can boil, bake, crock-pot, or grill your chicken. Each method will give you a slightly different flavor and texture.
  • Shred the chicken finely. This will help it absorb the sauce and seasonings better.
  • Don't be afraid to experiment with different sauces and seasonings. There are endless possibilities, so get creative and find a combination that you love.
  • Load up your sandwich with toppings. Shredded chicken sandwiches are a great way to use up leftover vegetables and condiments. Get creative and experiment with different combinations.
  • Serve your sandwich on a toasted bun. This will help hold it all together and give it a nice crunch.

Conclusion:

Shredded chicken sandwiches are a delicious and versatile meal that can be enjoyed by people of all ages. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With so many different ways to make them, you're sure to find a recipe that you love.

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