Shredded Barbecue Chicken
This can be eaten multiple ways. Use it as a nacho topping, just by its self, on a bun, on rice, or on a baked potato!
2 pounds shredded chicken**
2 Tablespoons Olive Oil
1 Onion, chopped
1 red bell pepper, chopped
1 or 2 cloves garlic, minced
1 (18 ounce) bottle Barbecue Sauce (I use Stubb’s Sweet Smokey Mesquite)
4 tablespoons apple cider vinegar
4 tablespoons light brown sugar
1/4 cup (or less) water *(optional)
1 cup Shredded Monterey Jack Cheese
1. Cook and Shred Chicken.
Note:** You can use leftover chicken and shred or cube it up. I like to get out my crock pot and putting in fresh or frozen chicken cooking on low for 6 to 7 hours or high 4 to 5 hours.
2. In Large skillet (make sure it is large) Saute onion and bell pepper until soft. Add Garlic and continue sauteing for a couple of minutes. Being careful not to burn the garlic or over saute the onion and bell pepper.
3. Add shredded chicken to the sauteing onion, bell pepper and minced garlic. Stir until combine.
4. Add BBQ Sauce, vinegar, brown sugar, water (if desired) and simmer until heated through.
Note: You do NOT have to use water. I put less than a quarter of a cup in the bottle that had the bbq sauce and swish it around to get all the sauce and pour it into the chicken mixture.
5. Serve over potatoes, chips, nacho’s….etc. Top with Monterey Jack Cheese. Garnish with Sour Cream and Green Onions!