Long ago, back when we were just a family of 3 and Hubs and I were in grad school, we were trying to find some more meal ideas that we could add to our usual repertoire to help use up leftover roast chicken. Not only would it help stretch our food budget, but also make sure we weren’t throwing away food that we spent money on.
Over the years, this recipe has evolved with us a bit, adding new ingredients and taking away others. Lately, Monkey has been wanting chicken BBQ for dinner non-stop. We can only take so many chicken BBQ sandwich dinners before we’re sick of them. Then I remembered that I had this little gem of a recipe. It’s like a cross between sloppy joes and chicken BBQ, both meals that Monkey loves, so it was an easy selling point.
Plus it’s still an excellent way to use up some leftover roast chicken. And that makes it a fast and frugal meal in my eyes. Plus, since it’s a versatile dish, we usually serve it with french fries, tater tots, veggies, pilaf… you name it, and it doesn’t get old very fast.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 bell pepper, finely diced
- 2 cloves garlic, minced
- 2 cups shredded chicken, {I use leftover roasted chicken, or cook chicken in a slow cooker so it shreds easily}
- 1 cup chicken broth
- 1/2 cup ketchup
- 1/2 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon BBQ grill seasoning
Directions:
- In a large skillet over medium heat, saute onion, bell pepper and garlic in olive oil until softened and translucent.
- In a medium bowl, combine ketchup, BBQ sauce, brown sugar, worcestershire sauce, BBQ grill seasoning, and broth.
- When veggies veggies are done, add in chicken. Stir to combine. Add ketchup mixture to the pan.
- Simmer over medium-low heat until thickened, approximately 10 minutes.
- Serve on buns with your choice of side dish. Our favorite is with tater tots or pilaf.
Serves 4 – 6
Looking for meals other than chicken sammies to use up leftover roast chicken? Try these:
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