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Sloppy Chicken Joes | www.tasteandtellblog.com

I am very lucky to have some great family, friends and neighbors.  After I had Easton, we had several meals brought by, which was great, since I was taking it easy and not in the kitchen.  Well, as a result of a couple of these meals, I ended up with the majority of 2 rotisserie chickens on my hands.  As much as I love rotisserie chicken, you can only eat so much of it by itself.  But the thing that I love about it is that it’s easy to turn into a different meal!!

This recipe didn’t actually call for rotisserie chicken, and I had actually planned on making the recipe as written, but at the last minute, as I looked into the refrigerator and saw the big bag of shredded chicken, I knew this recipe would be a great way to use some of it up.  What I ended up with was a dinner that took me all of 10 minutes to throw together!  It doesn’t get any easier and faster than that!  But even if you don’t have rotisserie chicken, this meal can be made in 15 minutes – perfect for any weeknight.

This version of a sloppy joe does have a pretty strong tomato flavor, but you can always add more of the other ingredients if the flavor is too strong.  I used some rolls that I had on hand, making my joes into slider joes.  Served with a simple side of steamed broccoli, this was the perfect, easy, weeknight meal!

Recipe Rating:  7.5 out of 10

Sloppy Chicken Joes
adapted from $5 Dinner Mom

serves 4

total time:  15 minutes

1 1/2-pound boneless, skinless chicken breasts (or shredded rotisserie chicken)
1 15-ounce can tomato sauce
2 teaspoons apple cider vinegar
1 tablespoon prepared mustard
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper flakes (optional)
4 to 6 hamburger buns

Dice the chicken into 1/2-inch pieces.  Set aside.

In a large skillet, combine the tomato sauce, vinegar, mustard, brown sugar, salt, pepper and red pepper flakes.  Add the diced chicken breasts, cover and cook over medium heat until the chicken is cooked through, 8 to 10 minutes.  (If using rotisserie chicken, just cook until heated through.)

Serve the chicken on the hamburger buns.

 

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13 Responses to Cookbook of the Month Recipe – Sloppy Chicken Joes

  1. nancy says:

    I've been making skinny Sloppy Joes for years with BBQ sauce and ground turkey. Your chicken version looks yummy!

  2. Pam says:

    They look great and I have to try it with the chicken. Love that BBQ!

  3. Gracie says:

    The chicken already sounded good, but now I've got visions of those delicious-looking breadrolls in your photo dancing in my head. Yum! Thanks for the good idea — I use TVP instead of meat in sloppy joes all the time because you can make them when you've got nothing to thaw in the freezer. Pantry dinners are a blessed thing, but now I'm in the mood to try your chicken version! Thanks for the post. Here's the link to texturized vegetable protein sloppy joes, if you're interested:

    http://redkitchenproject.com/2009/08/07/spicy-sloppy-joes/

    Cheers!
    Gracie

  4. Joanne says:

    I LOVE this concept, especially that it doesn't call for ketchup! I HATE ketchup but so many bbq-esque recipes call for it.

  5. Georgia | The Comfort of Cooking says:

    I LOVE bbq chicken sandwiches, and I know I'd absolutely love these. Great recipe, Deborah! Thanks for sharing yet another great lunch and dinner idea.

  6. Ann says:

    These sloppy joes look great. I love these with chicken. Nice and healthy!

  7. Julie says:

    Yum! Oh, and my baby boy is an Easton too..cool name!

  8. Holly says:

    YUM-these look delish:)

  9. grace says:

    sing it with me–sloppy joe, slop- sloppy joe! delicious–i love the chicken twist. perhaps we should call it a sloppy jack? george? howard? :)

  10. blogbytina.com says:

    cool! Why didnt I think of that? :D

  11. saundra says:

    Great recipe!! Kids loved it. I did replace the tomato sauce with 1 can diced tomatoes and a little cornstrach.

  12. lori says:

    Made this tonight and received rave reviews from the family. I cut back on the red chili peppers to 1/2 tsp. which we thought gave the correct amount of zing to the sauce. It went well with the homemade whole grain buns which absorbs the sauce without going soggy. I will make this recipe again.

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