Pulled Chicken Sandwiches

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

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 28g
  • Fiber: 4g
  • Cholesterol: 81mg
  • Iron: 2mg
  • Sodium: 627mg
  • Calcium: 70mg

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. 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. 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. 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. 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.

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