SLOW COOKER HONEY BARBECUE CHICKEN SANDWICHES

3 boneless skinless chicken breasts

one 18 ounce bottle Honey Barbecue Sauce (I use Sweet Baby Ray’s)

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 Tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire. Pour sauce over the chicken and cover with lid. Cook 6-8 hours on low or 3-4 hours on high. Remove chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker to coat with sauce and serve on kaiser rolls.

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls

• 24 pieces honey ham

• 24 small slices Swiss cheese

• ⅓ cup mayonnaise

• ⅓ cup miracle whip

Poppy seed sauce:

• 1 Tablespoon poppyseeds

• 1½ Tablespoons yellow mustard

• ½ cup butter, melted

• 1 Tablespoon minced onion

• ½ teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

1. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.

Chicken Salad Sandwiches

Ingredients

• 2 cups cooked chicken, shredded
• 1½ cups red grapes, halved
• 2 cups chopped celery
• ½ cup slivered almonds
• ½ cup miracle whip
• ⅔ cup mayo
• ½ teaspoon Mrs. Dash Original Seasoning
• ⅛ teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. to make the filling, mix together in a large bowl the chicken, grapes, celery, and almonds.
2. to make the dressing, whisk together in a small bowl the miracle whip, mayo, seasoning, garlic powder, and salt.
3. add dressing to the filling and stir to combine.
4. *if possible, refrigerate for 1-2 hours before serving, adding the almonds just before serving.
5. serve on top of your favorite bread, roll, or croissant. enjoy!

We love these sandwiches. I found the recipe here.

Pulled Chicken Suiza Sammies

This is a Rachael Ray recipe I found at the blog Taste and Tell.  If you already have shredded chicken, they are quick to prepare.  We love them.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• juice of 1 lime
• 1 tablespoon honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie-style chicken, skin discarded and meat shredded (I use about 3-4 cups of shredded chicken.)
• 4 sandwich rolls, split (I actually used 8.)
• 1 cup shredded monterey jack cheese (I probably used about 2 cups, since I made more sandwiches.)

Instructions

• Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
• Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.

Slow Cooker Chicken Casaer Sandwiches

This is one of my favorite quick and easy meals.  I found the recipe at The Girl Who Ate Everything.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 bottle of your favorite Caesar dressing (I typically use about 3/4 of a bottle of Brianna's Asiago Caesar)
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley (or 2 teaspoons of dried parsley)
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Instructions

1. Instructions:
2. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
3. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
4. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. (The amount of dressing really depends on your amount of chicken.  Add it to taste.)  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
5. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Meatball Sandwich

Ingredients

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!