Pulled Chicken Sandwiches
- Prep Time:
- Cook Time:
- Yield: Yield: 16 sandwiches (serving size: 1/3 cup meat, 1/4 cup slaw, 1 bun)
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.
Nutritional Information
Calories per serving: | 246 |
---|---|
Fat per serving: | 6g |
Saturated fat per serving: | 1g |
Monounsaturated fat per serving: | 0.0g |
Polyunsaturated fat per serving: | 0.0g |
Protein per serving: | 21g |
Carbohydrates per serving: | 28g |
Fiber per serving: | 4g |
Cholesterol per serving: | 81mg |
Iron per serving: | 2mg |
Sodium per serving: | 627mg |
Calcium per serving: | 70mg |
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