Mercer University’s dynamic cooking duo is back with a brand new video in the “Cooking in the Cave” series. This time, Food Services Director Jarvis Napier and Executive Chef Jimmy Brown showed us how to make their delicious shredded chicken. 

After you’ve cooked the chicken to perfection in your slow cooker or oven, use it to make barbecue sliders, chicken salad sliders or queso dip … or divide up your chicken and make all three! Whether you’re looking for something easy to make for dinner or a crowd-pleaser for your next gathering, you really can’t go wrong with these recipes.

“If you guys are planning any type of event for the Super Bowl, these are perfect items,” Napier said. “Who wouldn’t love a pulled chicken sandwich or a chicken salad sandwich or the show stopper, chicken queso dip? That’s a touchdown.”

Follow along with Napier and Brown’s cooking demonstration in the video and get the full recipes below.

Shredded Chicken



Prep time


Cooking time




  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon granulated onion

  • 1 4-5 lb. whole chicken

  • 2 cups chicken stock

  • 4 oz. orange juice


  • Combine all seasoning together.
  • Rub whole chicken inside and out with seasoning mixture.
  • Place chicken in slow cooker or baking dish. Add chicken stock and orange juice. Cover.
  • Set your slow cooker on low for 8-10 hours OR high for 4-5 hours, or cook the chicken in the oven at 350 degrees for 20-25 minutes.
  • Separate chicken from bones. Shred.

BBQ ChickenBarbecue Shredded Chicken


  • 1 lb. shredded chicken
  • Sweet Baby Ray’s barbecue sauce, to taste
  • Slider buns (optional)


  • Mix chicken and barbecue sauce together.
  • Enjoy on a bun with pickles or on a plate with your favorite side.

Chicken SaladShredded Chicken Salad


  • 1 lb. shredded chicken, chilled
  • ½ cup mayonnaise
  • 1 tablespoon celery, chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • Slider buns (optional)


  • Clean celery and chop into small pieces.
  • Combine shredded chicken, mayonnaise, chopped celery, lemon juice and salt.
  • Enjoy on a bun or plate.

Queso DipQueso Shredded Chicken Dip


  • 1 lb. shredded chicken
  • 1 lb. Velveeta cheese, diced
  • 1 10 oz. can of Rotel tomatoes, drained
  • ½ cup milk
  • 1 taco seasoning packet


  • For slow cooker: Set on low. Add in the milk, Velveeta cheese, tomatoes and taco seasoning packet. Stir. Once cheese is melted, stir in the shredded chicken.
  • For oven: Combine all ingredients and cook at 350 degrees for 10 minutes. 
  • Enjoy with tortilla chips.


Do you have a story idea or viewpoint you'd like to share with The Den?
Get in touch with us by emailing or submitting this online form.