Hearty Pulled Chicken Sandwiches
Active time: 30 min.
Total time: 4 hrs., 30 min. Serves: 8
We cooked the chicken on the bone, then shredded the meat for guaranteed tender results
6 bone-in chicken thighs,
skin removed
1 (6 oz.) can tomato paste 1⁄ cup bottled BBQ sauce
2 1⁄ cup + 1 Tbs. white
3
vinegar
2 Tbs. packed dark brown
sugar
11⁄ tsp. garlic powder
2
11⁄ tsp. smoked paprika
2
2 Tbs. oil
4 cups packaged
coleslaw mix
8 Brioche rolls, split Cilantro sprigs (optional)
1 Place chicken in bottom of 4-qt. slow cooker. In medium bowl, stir together tomato paste, barbecue sauce, 1⁄ cup vinegar, brown sugar,
3 garlic powder, smoked paprika,
1⁄ tsp. salt and 1⁄ tsp. pepper; spoon
2 4 over chicken. Cover; cook on low until very tender, about 4 hrs.
2 In bowl, whisk oil, remaining 1 Tbs. vinegar and 1⁄ tsp. salt. Add
8 coleslaw mix; stir until combined. Transfer chicken to bowl; remove bones. Using 2 forks, shred meat.
3 Skim fat from sauce in slow cooker. In large bowl, combine chicken and 1⁄ cup sauce; reserve
2 remaining sauce. Fill rolls with slaw and chicken. Serve sandwiches with remaining sauce on the side. If desired, garnish with cilantro.
Per serving: Cal. 400 Pro. 21g Carb. 58g Fiber 1g Sug. 11g Chol. 50mg Sod. 900mg Total fat: 9g Sat. 2g