Name: Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 532 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 ½ small bunches green onions (scallions); ¾ small head red cabbage; 12 whole grain buns or rolls; black pepper; brown sugar; chili powder; garlic powder; ketchup; mayonnaise; paprika; salt; white wine vinegar

Barbeque Pulled Chicken Sliders with Creamy Cabbage SlawBarbeque Pulled Chicken Sliders with Creamy Cabbage Slaw — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

532 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 ½ small bunches green onions (scallions)

¾ small head red cabbage

12 whole grain buns or rolls

black pepper

brown sugar

chili powder

garlic powder

ketchup

mayonnaise

paprika

salt

white wine vinegar

Instructions

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

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

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

Wash and dry the fresh produce.

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.

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.

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.

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

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.

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

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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