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Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw.

  • 2 medium
    carrots
  • 12 fl oz
    chicken or vegetable broth
  • 2 lb
    chicken thighs, boneless skinless
  • 1 small bunch
    green onions (scallions)
  • ½ small head
    red cabbage
  • 8
    whole grain buns or rolls
  •  
    black pepper
  •  
    brown sugar
  •  
    chili powder
  •  
    garlic powder
  •  
    ketchup
  •  
    mayonnaise
  •  
    paprika
  •  
    salt
  •  
    white wine vinegar
  • 1
    Place a large pot over medium heat. Add broth, vinegar, sugar, and spices; stir to combine and bring to a gentle boil.
    12 fl oz (1 ½ cups) chicken or vegetable broth
    ¼ cup white wine vinegar
    2 tbsp brown sugar
    2 tsp paprika
    ½ tsp chili powder
    ½ tsp garlic powder
    ½ tsp salt
    ½ tsp black pepper
  • 2
    To make the dressing, combine mayo, vinegar, sugar, salt, and pepper in a medium bowl and set aside.
    ¼ cup mayonnaise
    2 tsp white wine vinegar
    1 tsp brown sugar
    1 tsp salt
    ½ tsp black pepper
  • 3
    Add chicken to the pot and cover with a lid. Poach until chicken is cooked through, 12-15 minutes.
    2 lb chicken thighs, boneless skinless
  • 4
    Wash and dry the fresh produce.
    2 medium carrots
    1 small bunch green onions (scallions)
    ½ small head red cabbage
  • 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.
  • 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.
  • 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.
    2 tbsp ketchup
  • 8
    Preheat oven to broil and position rack in the center of the the oven.
  • 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.
  • 10
    Halve the buns and arrange them cut-side up on a baking sheet; toast until golden brown, 1-2 minutes.
    8 whole grain buns or rolls
  • 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!