pulled beef & shredded chicken

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It’s sandwich time: we’ll use pulled pork beef & shredded chicken as a main ingredient for a “make-your-own-sandwich” session!

I introduced my new slow cooker when documenting a roast beef dinner. Since then I used it frequently for brunch & dinner events… & today I’d like to present a sandwich session where we – about 10 people –  had lots of fun, lots of meat, lots of delicious sandwich mess etc.

Basically I started with preparing beef & chicken. Here’s the beef, sort of “roast beef”:


… & here’s the chicken, sort of “chicken breast”:


After having processed each in my slow cooker for about 3-5 h & torn apart for the sake of the “pulled” & “shredded” versions…

…I got 2 bowls with basic sandwich meat:



pulled beef & shredded chicken

Prep Time: 30 minutes

Cook Time: 8 hours

Servings: 10

pulled beef & shredded chicken

It's sandwich time: we'll use pulled pork beef & shredded chicken as a main ingredient for a "make-your-own-sandwich" session!


    The Beef:
  • about 1.200 gr roast beef
  • 1 red onion
  • 220 ml BBQ sauce & 220 ml water
  • The Chicken:
  • about 1.200 gr chicken breasts
  • 220 ml Asia flavoured BBQ sauce & 220 ml water
  • Equipment:
  • a slow cooker

How to...

  1. Cut the beef into slices.
  2. Chop the red onion.
  3. Put everything together with the BBQ sauce & the water in the slow cooker.
  4. Let the slow cooker work at high temperature for about 5 h - and don't disturb it!
  5. Tear apart the tender beef & put it in a bowl.
  6. Add some tablespoons of the liquid - only few.
  7. Afterwards start the next slow cooker session...
  8. Cut the chicken breast into stripes (refer to photo).
  9. Put the chicken together with the Asian flavored BBQ sauce & the water in the slow cooker.
  10. Once again: let the slow cooker do its work at high temperature for about 3-4 h.
  11. Tear apart the tender chicken & put it in a bowl.
  12. Add only tablespoons of the liquid - some more than in the beef case.


"Prep Time": you'll need about 30 mins for both.

"Cook Time": it's also for both - about 5 h for the beef & about 3-4 hours for the chicken.

You can prepare the meat 1-2 days beforehand & store it in the fridge. Just before the sandwich session start your microwave to heat it up. The liquid is useful to prevent the meat from drying-out.

Plan about 2 sandwiches per guest. If there aren't 50% vegetarians the meat will vanish during the sandwich session.


…& in the meantime we’ve got lots of time to prepare some additional stuff for the planned sandwiches. I decided to go for a coleslaw (recipe coming soon) with carrots starting with about 1.000 gr cabbage & 2 big carrots:





It’s like shredding everything, mixing everything & adding the coleslaw sauce.

Furthermore I decided to prepare some homemade oven-baked peppers in olive oil (recipe coming soon):
(of course the peppers – see below – have to be cleaned of all the white scrap)



Foto 04.06.15 13 00 26

Foto 09.06.15 20 05 36

In the oven it takes about 30-40 min. You can peel of the skin easily: the peppers are almost melting afterwards!


… & my homemade jalapeño dip is a real winner for sandwiches!



The sandwich session!

We start with preparing a big table so that all people (about 10 in my case) will find a seat. All they need are plates & forks & (maybe) knives – of course also some beverages. The rest is up to you: you’ll fill the table with lost of plates & bowls (big bowls, medium bowls, small bowls) filled with lots of delicious meat, dips, vegetables, salads, cheese… a big bread basket – & we’re ready to start!

With full details:

  • a bowl of pulled beef BBQ flavored (heated)
  • a bowl of shredded chicken Asia flavored (heated)
  • a small bowl with mayonnaise (about 250 ml)
  • a medium bowl with ketchup (about 500 ml)
  • a small bowl with mustard (about 250 ml)
  • a small bowl with sour creme (about 250 ml)
  • a small or medium bowl with jalapeño dip (about 200-400 ml – depending how many guests like it hot!)
  • a bowl with coleslaw
  • a bowl with baked peppers (maybe heated)
  • a bowl with salad leaves (e. g. iceberg lettuce or romaine lettuce – 1 head)
  • …and…
  • sliced tomatoes (about 5-6)
  • lengthly sliced small pickled gherkins (cornichons) (1 small glass – about 250 ml)
  • pineapple rings (1 small can – about 380 ml)
  • sliced jalapeños (1 glass – about 250 ml)
  • finely chopped onion rings (1-2 onions)
  • …and…
  • cheese! (3 types – about 500-750 gr altogether)

Some thoughts about the cheese:
The sandwiches will not be toasted – at least we didn’t during our sandwich session. So if you use shredded cheese it won’t melt in the sandwich – slices of cheese won’t melt, too. I put into operation my raclette grill, filled the little pans with cheese & heated them up until melting whenever someone asked for cheese. Of course I offered different cheeses like cheddar, gouda & Gruyere.

…& some thoughts about the bread:
As I mentioned before we didn’t toast the sandwiches. Which bread to offer? I decided to choose flatbread which I cut into smaller & larger pieces each sliced through for convenience. Flatbread is rather soft & soaks up dips & any other liquid; it is easy to grab, easy to fill with lots of stuff & easy to consume.
(Think about 3 flatbreads for 10 people!)

Well: my better half… I always try to overdo a little bit when it comes to assembling stuff for a dinner like a sandwich session – my better half always stops me! Honestly – it’s quite good: too many remains aren’t so delicious next day. So – think about how much you’ll really need… assess the invited gourmets…
(Yes – I know: normally I always plead for cooking more than necessary & use the freezer to gain time etc., but here…)


The businesswoman with too many office hours thinks

Yes – for me it means to fill the slow cooker twice & ransack the food store. (Well: we can do homemade coleslaw etc., but if I’m short of time I can get everything in the food store – the homemade meat alone will do for an extraordinary sandwich party!)






I’ll add some contribution with sandwich creations soon!


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