Pulled Chicken Sandwiches

pulled-chicken-sandwiches Photo: Romulo Yanes


  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon dry mustard
  • 3 tablespoons packed dark brown sugar
  • Salt and pepper
  • 8 bone-in chicken thighs (about 3 lb. total), skin removed
  • 3/4 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 teaspoon cayenne
  • 4 cups finely sliced red cabbage
  • 16 whole-wheat hamburger buns, lightly toasted


1. In a bowl, mix paprika, mustard, 2 Tbsp. brown sugar and 1 tsp. each salt and pepper. Add chicken and rub with spices to coat. Transfer to a slow cooker or cover and chill up to 8 hours to marinate.

2. In a medium bowl, whisk vinegar, ketchup, cayenne, remaining brown sugar and 1 tsp. each salt and pepper. Reserve 1/4 cup; cover and chill. Pour remaining sauce over chicken. Cover and cook on low until tender, 4 to 5 hours.

3. Toss reserved sauce with cabbage; cover and chill. Transfer chicken to a cutting board and let cool slightly. Discard bones and shred meat; transfer to a bowl. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat.

4. Divide meat among bun bottoms. Top with cabbage mixture and bun tops.

  • Prep Time:
  • Cook Time:
  • Yield: Yield: 16 sandwiches (serving size: 1/3 cup meat, 1/4 cup slaw, 1 bun)

Nutritional Information

Calories per serving: 246
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 21g
Carbohydrate per serving: 28g
Fiber per serving: 4g
Cholesterol per serving: 81mg
Iron per serving: 2mg
Sodium per serving: 627mg
Calcium per serving: 70mg

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