SWEEETHEAT Pulled Chicken Sandwich


SWEEETHEAT Pulled Chicken Sandwich
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SWEEETHEAT Pulled Chicken Sandwich
Prep Time: 20 minutes

SWEEETHEAT Pulled Chicken Sandwich with Coleslaw and Fries

    Pulled Pork
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons SWEEETHEAT All Purpose Rub
  • 1/2 cup SWEEETHEAT Kansas City Classic BBQ Sauce (plus more to serve)
  • Buns for serving
    Cole Slaw
  • 14 ounce coleslaw mix with red cabbage and carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons white sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
    Sweet Potato Fries
  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips,
  • 1 tablespoon SWEEETHEAT All Purpose Rub
    Pulled Chicken
  1. Put the chicken into a slow cooker.
  2. Season the chicken with the SWEEETHEAT All Purpose Rub
  3. Add SWEEETHEAT Kansas City Classic BBQ sauce to the slow cooker.
  4. Cover and cook on high for 4 hours or low for 8 until chicken is fully cooked and can be easily shredded
  5. Shred chicken using two forks and serve on buns
    Cole Slaw
  1. Combine the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined.
  2. Add in the coleslaw mix and stir well to combine.
  3. Refrigerate for at least 2 hours before serving.
    Sweet Potato Fries
  1. Preheat oven to 450 degrees F.
  2. Line a sheet tray with parchment.
  3. In a large bowl toss sweet potatoes with just enough oil to coat.
  4. Sprinkle with All Purpose Rub.
  5. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
  6. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
  7. Let cool 5 to 10 minutes before serving.

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