Pulled Barbecue Chicken and Coleslaw Sandwiches

By cnash

Amanda Haas, Cooking Light Real Family Food, Oxmoor House

2012

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 1/3 cups Barbecue Sauce
• 1 cup water
• 1/4 cup cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 10 (1.9-ounce) hamburger buns
• 2 1/2 cups Crunchy, Creamy Coleslaw
• Hot pepper sauce (optional)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 1/3 cups Barbecue Sauce
• 1 cup water
• 1/4 cup cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 10 (1.9-ounce) hamburger buns
• 2 1/2 cups Crunchy, Creamy Coleslaw
• Hot pepper sauce (optional)

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.