Pulled pork is outstanding, but pulled chicken is a perfect substitute on a weeknight. Everyone will go nuts for this sandwich topped with Crunchy, Creamy Coleslaw and homemade barbecue sauce.
Oxmoor House SEPTEMBER 2012
1. Combine first 5 ingredients in a 3-quart saucepan. Bring to a boil; cover, reduce heat, and simmer 18 to 20 minutes or until chicken is tender. Remove chicken from sauce, reserving sauce. Place chicken on a plate, and cool 15 minutes. Shred chicken with 2 forks.
2. While chicken cools, return sauce to heat. Bring to a boil; boil, uncovered, 15 minutes or until reduced by half. Stir chicken into sauce. Cook 1 to 2 minutes or until thoroughly heated.
3. Spoon 1/2 cup chicken mixture onto bottom half of each bun. Top each serving with 1/4 cup Crunchy, Creamy Coleslaw. Cover with bun tops. Serve with hot pepper sauce, if desired.
Kids Cqan Help: Kids can measure the ingredients for the barbecue sauce. Once the chicken has cooled, they can also shred the chicken and build the sandwiches.
Tip: You can make the chicken up to two days in advance on the stove or in a slow cooker.
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