Cranberry BBQ Pulled Chicken Sandwich
3 ingredient sweet pulled chicken topped with a crunchy apple slaw on a soft potato bun. Great for a weeknight or party!
Servings: 8 sandwiches
Cranberry BBQ Pulled Chicken
- 8-12 boneless skinless chicken thighs
- 1 cup bbq sauce
- 1 can cranberry sauce whole or jellied is fine
- 1/4 cup cornstarch
- 1/4 cup water
- 2 medium granny smith apples diced into matchsticks
- 12 ounce bag of pre-made coleslaw
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- salt and pepper to taste
- 1/2 cup diced green onion optional
- 1 package hamburger buns
- sliced Swiss cheese optional
- 1 cup dried cranberries optional
For the Cranberry BBQ Shredded Chicken
In a crockpot or slow cooker, add chicken thighs, cranberry sauce and barbeque sauce. Heat on low 4-5 hours or high 2-3 hours.
Once chicken is cooked to an internal temperature of 165°F, remove from slow cooker and place on baking sheet. Cool for 10 minutes and then shred using 2 forks.
Pour cranberry bbq sauce from slow cooker into a large sauce pan.
In a small bowl, combine cornstarch and water to create a slurry. Pour slurry into bbq sauce mixture. Heat on medium until bubbling and sauce has thickened.
Pour sauce and shredded chicken back into the slow cooker and keep warm until ready to serve.
For the Apple Slaw
Pour coleslaw mixture into a large bowl. Set aside.
In a small bowl, combine dressing ingredients.
Cut apples into matchsticks or similar small size and add to coleslaw.
Pour dressing over mixture and toss to combine.
Keep refrigerated until ready to serve.
Serving: 1sandwich with bun | Calories: 539kcal | Carbohydrates: 73g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 768mg | Potassium: 621mg | Fiber: 4g | Sugar: 45g | Vitamin A: 209IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 3mg