Slow cooker BBQ pulled chicken sandwiches with coleslaw

Ingredients (Serves: 2)

• Boneless chicken thighs380 g
• Barbecue sauce100 g
• Onion100 g
• Garlic10 g
• White wine vinegar24 g
• Sweet paprika4 g
• Burger bun140 g
• Green cabbage120 g
• Carrots60 g
• Mayonnaise24 g

Method

1. 1

   Slice the onion and put it in the bottom of the slow cooker. Lay the chicken thighs on top and season with salt and the paprika.

2. 2

   Mix the BBQ sauce, the grated garlic, half of the vinegar and 3 tablespoons of water and pour it over the chicken.

3. 3

   Cover and cook the slow cooker on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken falls apart.

4. 4

   Shred the chicken with two forks right in the sauce and stir. Leave it uncovered in the slow cooker for 10 minutes so the sauce thickens a little.

5. 5

   For the coleslaw, shred the cabbage and grate the carrot, then mix them with the mayonnaise, the rest of the vinegar and a pinch of salt.

6. 6

   Halve the buns, fill them with the pulled chicken and top with the coleslaw.

Nutrition per serving

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