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BBQ Pulled Chicken Sandwiches with Tangy Slaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup barbecue sauce
  • 4 sandwich buns
  • 3 cups shredded green cabbage
  • 1 large carrot, shredded
  • 1/4 cup apple cider vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions
 

  • Place the chicken breasts in a slow cooker and pour the barbecue sauce over them. Cover and cook on low until the chicken is very tender and shreds easily with a fork.
  • Use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat so it is evenly coated with the sauce.
  • In a mixing bowl, combine the shredded cabbage, shredded carrot, apple cider vinegar, mayonnaise, honey, salt, and pepper. Toss well until everything is evenly coated.
  • Spoon the pulled chicken onto the sandwich buns. Top each sandwich with a generous amount of the tangy slaw and serve right away.

Notes

Make the slaw first and let it sit while the chicken cooks so the cabbage softens slightly and the flavors blend. Leftovers keep well in the fridge for a couple of days. Reheat the chicken gently on the stove or in the microwave before assembling fresh sandwiches.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl