• Hands-on Time

    10 min

  • Total Time

    20 min

  • Difficulty

    Not Too Tricky

  • Servings


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Dave’s Best “Two Beer” Barbecue Chicken Sammies


Dave’s Best “Two Beer” Barbecue Chicken Sammies

  • 2.5 lb. package of frozen boneless skinless chicken tenders (this is about 12-15 tenders). Tip: plan for 2-3 tenders/person depending on age and appetite.
  • 1.5 cups coarsely chopped red and green bell pepper
  • 1 cup finely chopped red onion
  • 28 oz. bottle of barbecue sauce (Dave suggests: Sweet Baby Rays original)
  • For serving: sliced Monterrey jack cheese, rolls (sourdough, French) and cole slaw (use the kit with dressing included for fast prep); for large groups: substitute shredded cheese for sliced cheese and mini Hawaiian rolls for larger ones.


Dave’s Best “Two Beer” Barbecue Chicken Sammies

Place frozen chicken tenders in a stock pot or large high sided skillet.

Add peppers, onion and half of the bottle of barbecue sauce.

Heat over medium heat until the mixture starts to boil.

As chicken cooks, separate it with a spatula, adding barbecue sauce for moisture until it is tender enough to shred. You will use the majority of the bottle, if not all.

Use two forks to pull chicken apart into a fine shred.

After all of the chicken is shredded, add cheese to rolls and toast to melt. Top with barbecue chicken and cole slaw.

For larger groups, instead of sliced cheese, add a cup of shredded cheese to the hot barbecue chicken mixture and serve directly on mini Hawaiian rolls along with slaw.