Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 2 Ratings

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
11 mins
total:
42 mins
Yield:
Serves 10 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

296 calories; calories from fat 0%; fat 4.4g; saturated fat 1.2g; mono fat 0.8g; poly fat 1.3g; protein 21.2g; carbohydrates 41.6g; fiber 1.7g; cholesterol 40mg; iron 2.7mg; sodium 686mg; calcium 103mg.
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