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  1. Meal plansMeal plans
  2. Barbeque Pul…Cabbage SlawBarbeque Pulled Chicken Sliders with Creamy Cabbage Slaw
Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw

Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw

825 calories•30 min

Ingredients

  • carrot1 medium
  • chicken or vegetable broth6 fl oz
  • chicken thighs, boneless skinless1 lb
  • gluten-free buns or rolls4
  • green onions (scallions)½ small bunch
  • red cabbage¼ small head
  • black pepper½ tsp
  • brown sugar3 ½ tsp
  • chili powder¼ tsp
  • garlic powder¼ tsp
  • ketchup1 tbsp
  • mayonnaise2 tbsp
  • paprika1 tsp
  • salt¾ tsp
  • white wine vinegar7 tsp

Nutrition Facts

  • Fats33%
  • Carbs40%
  • Proteins27%
825Calories
Total fat31g
Net Carbs69g
Protein58g
Sugars22g

Cookware

  • Measuring Spoons
  • Measuring Cups
  • Large Pot
  • Grater
  • Baking Sheet Pan
  • Vegetable Peeler
  • Stirring Spoon
  • Mixing Bowls
  • Whisk or Fork
  • Tongs
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Place a large pot over medium heat. Add broth, vinegar, sugar, and spices; stir to combine and bring to a gentle boil.

    • 6 fl oz (¾ cup) chicken or vegetable broth
    • 2 tbsp white wine vinegar
    • 1 tbsp brown sugar
    • 1 tsp paprika
    • ¼ tsp chili powder
    • ¼ tsp garlic powder
    • ¼ tsp salt
    • ¼ tsp black pepper
  • STEP 2

    To make the dressing, combine mayo, vinegar, sugar, salt, and pepper in a medium bowl and set aside.

    • 2 tbsp mayonnaise
    • 1 tsp white wine vinegar
    • ½ tsp brown sugar
    • ½ tsp salt
    • ¼ tsp black pepper
  • STEP 3

    Add chicken to the pot and cover with a lid. Poach until chicken is cooked through, 12-15 minutes.

    • 1 lb chicken thighs, boneless skinless
  • STEP 4

    Wash and dry the fresh produce.

    • 1 medium carrot
    • ½ small bunch green onions (scallions)
    • ¼ small head red cabbage
  • STEP 5

    Trim carrot ends, peel, and grate. Trim off and discard the ends of the green onions; slice crosswise into ¼-inch pieces. Add carrots and onions to the bowl with dressing.

  • STEP 6

    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds and add to the bowl with the carrots. Toss the slaw until well coated.

  • STEP 7

    When chicken thighs are cooked through, use tongs to transfer them to a plate, leaving the liquid in the pot. Increase the temperature to medium-high and stir the ketchup into the liquid. Simmer, stirring frequently, until liquid is reduced by half and can coat the back of a spoon, 4-5 minutes.

    • 1 tbsp ketchup
  • STEP 8

    Preheat oven to broil and position rack in the center of the the oven.

  • STEP 9

    Using two forks, shred the chicken into bite-sized pieces. When the sauce is reduced, add the chicken back to the pot and stir to coat.

  • STEP 10

    Halve the buns and arrange them cut-side up on a baking sheet; toast until golden brown, 1-2 minutes.

  • STEP 11

    To serve, divide the buns between plates, top the bottoms with chicken and some of the slaw; close with the top half of the bun. Serve with remaining slaw on the side. Enjoy!

Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw

Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw

825 calories•30 min

Ingredients

  • carrot1 medium
  • chicken or vegetable broth6 fl oz
  • chicken thighs, boneless skinless1 lb
  • gluten-free buns or rolls4
  • green onions (scallions)½ small bunch
  • red cabbage¼ small head
  • black pepper½ tsp
  • brown sugar3 ½ tsp
  • chili powder¼ tsp
  • garlic powder¼ tsp
  • ketchup1 tbsp
  • mayonnaise2 tbsp
  • paprika1 tsp
  • salt¾ tsp
  • white wine vinegar7 tsp

Nutrition Facts

  • Fats33%
  • Carbs40%
  • Proteins27%
825Calories
Total fat31g
Net Carbs69g
Protein58g
Sugars22g

Cookware

  • Measuring Spoons
  • Measuring Cups
  • Large Pot
  • Grater
  • Baking Sheet Pan
  • Vegetable Peeler
  • Stirring Spoon
  • Mixing Bowls
  • Whisk or Fork
  • Tongs
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Place a large pot over medium heat. Add broth, vinegar, sugar, and spices; stir to combine and bring to a gentle boil.

    • 6 fl oz (¾ cup) chicken or vegetable broth
    • 2 tbsp white wine vinegar
    • 1 tbsp brown sugar
    • 1 tsp paprika
    • ¼ tsp chili powder
    • ¼ tsp garlic powder
    • ¼ tsp salt
    • ¼ tsp black pepper
  • STEP 2

    To make the dressing, combine mayo, vinegar, sugar, salt, and pepper in a medium bowl and set aside.

    • 2 tbsp mayonnaise
    • 1 tsp white wine vinegar
    • ½ tsp brown sugar
    • ½ tsp salt
    • ¼ tsp black pepper
  • STEP 3

    Add chicken to the pot and cover with a lid. Poach until chicken is cooked through, 12-15 minutes.

    • 1 lb chicken thighs, boneless skinless
  • STEP 4

    Wash and dry the fresh produce.

    • 1 medium carrot
    • ½ small bunch green onions (scallions)
    • ¼ small head red cabbage
  • STEP 5

    Trim carrot ends, peel, and grate. Trim off and discard the ends of the green onions; slice crosswise into ¼-inch pieces. Add carrots and onions to the bowl with dressing.

  • STEP 6

    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise into shreds and add to the bowl with the carrots. Toss the slaw until well coated.

  • STEP 7

    When chicken thighs are cooked through, use tongs to transfer them to a plate, leaving the liquid in the pot. Increase the temperature to medium-high and stir the ketchup into the liquid. Simmer, stirring frequently, until liquid is reduced by half and can coat the back of a spoon, 4-5 minutes.

    • 1 tbsp ketchup
  • STEP 8

    Preheat oven to broil and position rack in the center of the the oven.

  • STEP 9

    Using two forks, shred the chicken into bite-sized pieces. When the sauce is reduced, add the chicken back to the pot and stir to coat.

  • STEP 10

    Halve the buns and arrange them cut-side up on a baking sheet; toast until golden brown, 1-2 minutes.

  • STEP 11

    To serve, divide the buns between plates, top the bottoms with chicken and some of the slaw; close with the top half of the bun. Serve with remaining slaw on the side. Enjoy!

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