Shredded BBQ Chicken Sandwich
Ingredients
Sandwiches
-
1
cup
ketchup
-
¼
cup
spicy mustard
-
2
tablespoons
honey or maple syrup
-
¼
cup
water
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
ancho chile powder
-
1
tablespoon
smoked paprika
-
2
teaspoons
garlic powder
-
2
teaspoons
onion powder
-
1
teaspoon
ground cumin
-
2
teaspoons
Worcestershire sauce
-
½
teaspoon
sea salt
-
32
ounces
boneless skinless chicken breast or thighs
-
12
pieces
gluten free sandwich buns
Coleslaw
-
8
cups
green and red cabbage, shredded
-
½
cup
grated sweet onion
-
2
pieces
carrots, peeled and shredded
-
⅓
cup
plain Greek yogurt or mayonnaise
-
2
tablespoons
mayonnaise
-
2
tablespoons
spicy mustard
-
2
tablespoons
cider vinegar
-
1
teaspoon
celery seeds
-
to taste
sea salt, pepper, and sweetener
Instructions
- In a medium bowl, whisk together all the sauce ingredients.
- For the slow cooker, spray it with olive oil, place the chicken at the bottom, top with sauce, and cook on low for 4 to 6 hours.
- For the Instant Pot, add water or broth, place the trivet, add chicken and sauce, seal the lid, and cook on high pressure for 10 minutes.
- Make the slaw by combining cabbage, onion, and carrots in a large bowl.
- In another bowl, whisk together yogurt, mayonnaise, mustard, vinegar, celery, salt, pepper, and sweetener, then pour over the slaw and mix.
- Once the chicken is cooked, shred it with forks and serve on toasted buns with slaw.
Nutrition Facts (estimated)
Servings
12
Calories
379
Total fat
12g
Total carbohydrates
45g
Total protein
22g
Sodium
904mg
Cholesterol
62mg
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