12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
How to Make It
Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.
I make this all the time. I cook it a lot longer than the recipe calls for, till the chicken is falling apart. Gives the flavor more depth. My family loves it! Sometimes I add coleslaw instead of pickle. Very good.
I'm perplexed - made the recipe as written but doubled everything. I really liked that it was fast and easy. But I don't understand all the high ratings for taste. I won't make it again. The sauce was pretty much one note - lacked any depth. I honestly think I'd be better off with using store bought. Oh well...Two stars for ease of prep.
This was a good, quick meal. It is perfect for a weeknight dinner. I thought the sauce was good, but we could have used some more. I served it with coleslaw, but it would go good with any kind of a cold salad.
Unbelievably easy to put together. I was doubtful ...however we were pleasantly surprised. Chicken breasts were cooked and shredded in less than 30 minutes. It was tasty and I do understand why several reviewers want to work with the sauce. Followed the recipe exactly but next time I will add some liquid smoke and maybe more chili powder.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.