Pulled Barbecue Chicken and Coleslaw Sandwiches
Pulled Barbecue Chicken and Coleslaw Sandwiches takes about 42 minutes from beginning to end. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 539 calories, 31g of protein, and 35g of fat per serving. This recipe serves 10. Head to the store and pick up barbecue sauce, chicken breast halves, crunchy, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It works well as a main course. It will be a hit at your The Fourth Of July event. It is a rather inexpensive recipe for fans of American food.
Instructions
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.
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.