Sous Vide BBQ Chicken (& Two Ways to Use It)
A simple sous vide recipe that creates juicy chicken that is versatile enough to use in a hearty dinner or easy lunch!
Servings
2chicken breasts
Cook Time
1.5hours
Servings
2chicken breasts
Cook Time
1.5hours
Ingredients
Sous Vide Chicken Breasts
Red Pepper Chicken Crescent Roll Bake
BBQ Chicken Nachos
Instructions
Sous Vide BBQ Chicken
  1. Thaw chicken breasts. Place 1 chicken breast each into a quart size freezer bag or vacuum seal bag. Add 1/4 cup barbecue sauce and 1/4 tsp red pepper flakes to each chicken breast. Seal each one fully (no air should remain in the bag). To achieve this with a Ziploc bag, submerge the partially open bag seal side up into water to push the air out and then seal it once all the air has left – do not let any water into the bag. Side note: I ALWAYS double bag my Ziploc bags to avoid any leaking into the sous vide tank.
  2. Use your sous vide to bring the water temperature in your container of choice up to 160 degrees Fahrenheit. Then submerge the chicken breasts. Cook at 160 degrees for 1.5-2 hours. Remove and use immediately, or store in the refrigerator for 2-3 days, reheating before using.
Red Pepper Chicken Crescent Roll Bake
  1. Preheat oven to 350 degrees.
  2. Unroll your crescent rolls from the package (of 8). Place them on a parchment paper lined baking sheet in the following formation: Line up 2 crescent triangles with the long sides toward the middle (this should look like a diamond). Repeat making 3 additional diamonds. Each diamond should slightly overlap so you have a nice line of crescent roll down the middle to lay your filling on.
  3. In a bowl, mix together the chopped chicken breast, red pepper, onion, cheese, BBQ sauce, parsley, and salt & pepper. Spoon the mixture onto the center of the crescent roll line. You want to keep it in the middle, and it will be quite tall.
  4. Once the filling is on, wrap the outer points of the crescent rolls on top of the filling all the way down.
  5. Bake for 25-30 minutes or until golden brown on top.
BBQ Chicken Nachos
  1. Preheat oven to 350 degrees. Shred chicken and cook refried beans.
  2. Line a baking sheet with parchment paper. Spread out half of the chips you will be using onto the baking sheet. Top with chicken, beans, cheese, onion, and corn. Top this layer with the other half of chips. Top these chips with chicken, beans, cheese, onion, and corn.
  3. Bake in oven for 10 minutes or until cheese is fully melted. Remove from oven and drizzle on the barbecue sauce and top with pepperoncini peppers.
Recipe Notes

For the nachos, feel free to use any toppings you like or have on hand. I personally love the combo of corn with sweet bbq sauce and spicy peppers, but you could substitute with whatever your family prefers.