Pulled Chicken Sandwiches

Photo: Romulo Yanes

Yield:

Yield: 16 sandwiches (serving size: 1/3 cup meat, 1/4 cup slaw, 1 bun)

Recipe Time

Prep: 15 Minutes
Cook: 5 Hours

Nutritional Information

Calories 246
Fat 6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 81 mg
Iron 2 mg
Sodium 627 mg
Calcium 70 mg

Ingredients

2 tablespoons smoked sweet paprika
1 tablespoon dry mustard
3 tablespoons packed dark brown sugar
Salt and pepper
8 bone-in chicken thighs (about 3 lb. total), skin removed
3/4 cup cider vinegar
1/2 cup ketchup
1/4 teaspoon cayenne
4 cups finely sliced red cabbage
16 whole-wheat hamburger buns, lightly toasted

Preparation

1. In a bowl, mix paprika, mustard, 2 Tbsp. brown sugar and 1 tsp. each salt and pepper. Add chicken and rub with spices to coat. Transfer to a slow cooker or cover and chill up to 8 hours to marinate.

2. In a medium bowl, whisk vinegar, ketchup, cayenne, remaining brown sugar and 1 tsp. each salt and pepper. Reserve 1/4 cup; cover and chill. Pour remaining sauce over chicken. Cover and cook on low until tender, 4 to 5 hours.

3. Toss reserved sauce with cabbage; cover and chill. Transfer chicken to a cutting board and let cool slightly. Discard bones and shred meat; transfer to a bowl. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat.

4. Divide meat among bun bottoms. Top with cabbage mixture and bun tops.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Genevieve Ko,

Health

November 2013
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