Recipe by Health November 2013


Credit: Romulo Yanes

Recipe Summary

15 mins
5 hrs
5 hrs 15 mins
Yield: 16 sandwiches (serving size: 1/3 cup meat, 1/4 cup slaw, 1 bun)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Chef's Notes

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

Nutrition Facts

246 calories; fat 6g; saturated fat 1g; protein 21g; carbohydrates 28g; fiber 4g; cholesterol 81mg; iron 2mg; sodium 627mg; calcium 70mg.