Shredded Chicken Hoagie

In a large pot, combine the tomatoes, water, brown sugar, chili powder, paprika, garlic powder, cider vinegar, Worcestershire sauce and salt. Turn on medium heat.

Finely dice the onion and add it in. Dice the chicken into 1” pieces and add it in as well. Bring to a simmer, then turn down to medium low. You want slow but steady simmering to encourage some evaporation, but you don’t want to wildly boil the chicken pieces. Cook, stirring occasionally, for about 20 minutes.

Wash and dry the greens. Toss with salad dressing to taste. If you want to make vinaigrette, I highly recommend it! Check out this post with a whole slew of ideas! https://endsandstems.com/why-did-the-tomato-blush/

Split the buns open and cover evenly with cheese. Prepare to melt in the broiler or toaster oven, but time it so that they’re hot and ready when you’re done with the chicken.

When the chicken is cooked through it’s time to shred. Depending on the pot you’ve used and how much liquid has evaporated, you can do this in the pot, or separately.

1. If your sauce looks really liquidy, use a slotted spoon to lift the chicken on to a rimmed sheet pan or large bowl. Turn up the heat and boil the sauce until it’s reduced to a thicker consistency with enough to coat the chicken but not too much more. Use 2 folks to shred the meat on the sheet pan, then toss it back into the sauce.

OR

2. If the sauce looks thick enough to coat, you can just shred the chicken in the pot. If that’s a struggle though, use the method above. It’s a little easier to give yourself space.

Fill the torpedo rolls generously with chicken and sauce. You’ll probably have extra for another meal, the meat stores for 7 days in the fridge and is perfect for freezing up to 6 months!

Serve with the salad on the side.