Chicken Sloppy Janes {Sloppy Joes Made with Chicken

Chicken Sloppy Janes {Sloppy Joes Made with Chicken

These homemade Chicken Sloppy Janes are like Sloppy Joes, but made with tender and juicy shredded chicken instead of ground beef. This recipe is quick and easy, and healthy with no preservatives or additives.

We love Sloppy Joes, especially since I now have a great recipe for them and it doesn’t come out of a can anymore. Just the other night, our plan was to go get the oil changed and a transmission flush on our commuter car and then go home and throw some Mediterranean Chicken in the oven, something quick and easy. That was the plan, until I realized on the way home I had used up every bit of the feta cheese we had on the Spinach Feta Pizza we had Meatless Monday.

As I drove home, I started going over the ingredients I had and what we could make instead. David had a few suggestions, but there were too many ingredients we would still need and I didn’t want to stop at the store. It was getting late and it took everything in me not to stop at a restaurant before heading out of the city, but I continued on to the mountain. The chicken was defrosted and we had to do something with it or it would spoil.

I ran the ingredient list back through my mind again and realized I had everything to make Sloppy Joes, but instead of hamburger, I had chicken. Since it was National Sloppy Joe day, why not try chicken instead of beef in the Sloppy Joes? David was game and when we finally arrived on the mountain, I changed my clothes and began making this experimental recipe using the chicken.

Homemade Sloppy Joes, made with chicken instead of ground beef. This recipe is healthy with no preservatives or additives. Here’s how I made these delicious Chicken Sloppy Janes:

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier! | TheMountainKitchen.com

Chicken Sloppy Janes | Servings: 6 | Time: 1 Hour

Ingredients:

  • 2 whole chicken boneless skinless chicken breasts
  • Kosher salt and fresh cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 ½ tablespoons pickled jalapenos, diced
  • 2 teaspoons Pickled Jalapeno Juice (I poured some in from the jar)
  • 1 red bell pepper, diced
  • 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 tablespoon prepared mustard
  • Bread or buns, for serving (optional)

Directions:

Heat oil in a nonstick pot or skillet over medium-high heat, lightly salt and pepper the chicken breast. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. Do not overcrowd the chicken and allow even spacing between the piece. After about six to seven minutes, flip the chicken over and cook the second side for about six to seven minutes. Check the thickest part of the breasts with the meat thermometer—the chicken is ready when the temperature has reached 160 to 165 degrees F. Remove the chicken to a plate or cutting board, and let it rest for five minutes.

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier! | TheMountainKitchen.com

Meanwhile, chop up the garlic, onion, red pepper and jalapeno. Set aside.

Once the chicken has cooled to touch, begin to cut it into bite-size chunks and then shred the chicken using two forks, pulling in opposite directions.

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier! | TheMountainKitchen.com

Next, add the onion, garlic, jalapeno, and red pepper into the same pot used to cook the chicken, cook 5 minutes, stirring occasionally.

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier! | TheMountainKitchen.com

Once the onions and peppers are soft and begin to wilt, add the shredded chicken back into the pot and stir.

Pull the veggies and shredded chicken to one side of the pot, then add the tomato paste directly to the bottom of the pot and allow it to brown. Once the paste is a nice rust color, stir it around with the chicken mixture until well-distributed.

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier! | TheMountainKitchen.com

Stir in the tomato sauce and the rest of the ingredients, reduce heat to low, and simmer for 30 minutes, stirring occasionally.

As the mixture simmers it will begin to loosen up a bit and form a nice sauce-like texture.

Serve the Chicken Sloppy Janes on a bun or on open face sandwich bread.

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier! | TheMountainKitchen.com

Using up all that feta cheese was a great mishap. The Sloppy Joe mixture turned out great! If you are wondering why I am calling them Sloppy Janes, I can explain. According to a blog post by John-Bryan, Sloppy Joes have many aliases. Since the chicken made this a much lighter variation I decided that the name “JOE” was too heavy. “JANE” seems a little lighter and I thought it was perfect for this recipe. What do you think?

Chicken Sloppy Janes

Chicken Sloppy Janes, like Sloppy Joes, but made with tender and juicy shredded chicken instead of beef. This recipe is quick and easy, and healthier!
Course Main Course
Cuisine American
Keyword chicken, sandwiches, Sloppy Janes, sloppy Joes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 239kcal

Ingredients

  • 2 whole chicken boneless-skinless chicken breasts
  • Kosher salt and fresh cracked black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 ½ tablespoons pickled jalapenos diced
  • 2 teaspoons pickled jalapeno juice
  • 1 red bell pepper diced
  • 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 tablespoon prepared mustard
  • Bread or buns for serving (optional)

Instructions

  • Heat oil in a nonstick pot or skillet over medium-high heat, lightly salt and pepper the chicken breast. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. Do not overcrowd the chicken and allow even spacing between the piece. After about six to seven minutes, flip the chicken over and cook the second side for about six to seven minutes. Check the thickest part of the breasts with the meat thermometer—the chicken is ready when the temperature has reached 160 to 165 degrees F. Remove the chicken to a plate or cutting board, and let it rest for five minutes.
  • Meanwhile, chop up the garlic, onion, red pepper and jalapeno. Set aside.
  • Once the chicken has cooled to touch, begin to cut it into bite-size chunks and then shred the chicken using two forks, pulling in opposite directions.
  • Next, add the onion, garlic, jalapeno, and red pepper into the same pot used to cook the chicken, cook 5 minutes, stirring occasionally.
  • Once the onions and peppers are soft and begin to wilt, add the shredded chicken back into the pot and stir.
  • Pull the veggies and shredded chicken to one side of the pot, then add the tomato paste directly to the bottom of the pot and allow it to brown. Once the paste is a nice rust color, stir it around with the chicken mixture until well-distributed.
  • Stir in the tomato sauce and the rest of the ingredients, reduce heat to low, and simmer for 30 minutes, stirring occasionally. As the mixture simmers it will begin to loosen up a bit and form a nice sauce-like texture.
  • Serve the Chicken Sloppy Janes on a bun or on open face sandwich bread.

Nutrition

Calories: 239kcal | Carbohydrates: 17g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 933mg | Potassium: 1083mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1640IU | Vitamin C: 52.6mg | Calcium: 49mg | Iron: 2.6mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



9 thoughts on “Chicken Sloppy Janes {Sloppy Joes Made with Chicken”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!