Description
These pulled chicken sandwiches are incredibly easy to make… and oh-so-satisfying! Whip up a batch and watch them quickly disappear.
Ingredients
Scale
- 1/2 cup Chicken Bone Broth or Stock
- 1 tbsp. Everything But The Bagel Seasoning
- 6 Boneless, Skinless Chicken Breasts
- 1 cup Mayonnaise
- 1/3 cup Apple Cider Vinegar
- 1 tbsp. Worcestershire
- 1 tbsp. Black Pepper
- 2 tsp. Dark Brown Sugar
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Cayenne
- 4–6 Sandwich Rolls or Hamburger Buns
- Dill Pickles, as needed
Instructions
- Prepare Chicken (Instant Pot): Place bone broth and seasoning in the instant pot, set chicken inside, cover with the lid, turn valve to “sealing”, and pressure cook for 15 minutes.
- Release Pressure: Switch valve to “vent”, let pressure release for 10 minutes, then open the lid, ladle out half the liquid, and shred chicken with two forks.
- Prepare Chicken (Slow Cooker): Alternatively, place chicken in crockpot with seasonings and stock, cook on low for 6-8 hours, then remove and shred.
- Make Alabama White Sauce: Whisk mayonnaise, apple cider vinegar, Worcestershire, black pepper, brown sugar, salt, onion powder, garlic powder, and cayenne in a bowl until combined.
- Assemble Sandwiches: Divide shredded chicken among the rolls, drizzle with Alabama White Sauce, and top with pickles.
Notes
You can experiment with additional seasonings like smoked paprika or cajun for the chicken. For a milder sauce, reduce the black pepper to 1 teaspoon. Shredded coleslaw or fried pickles are excellent additional toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg