These healthy Carolina BBQ Sandwiches are open-faced barbecue-y sandwiches that are as unique as they are picnic-worthy. Try to eat them with your hands, sandwich-style, and you will also call them finger-licking good! (These are definitely more suited for utensils.)
These sandwiches were partially adapted from tasteofhome.com.
Servings : 6
Ingredients
Carolina BBQ Chicken
- 2 cups Chicken broth no sugar added
- 1 cup white vinegar
- 1/4 cup honey
- 1 tsp crushed red pepper
- 3/4 tsp salt
- 1 1/2 lbs boneless, skinless chicken breast
- 6 each 100% Whole Grain Bread Such as Dave's Killer Bread with the green label.
Zucchini Slaw
- 4 each zucchini grated
- 1/4 cup mayonnaise clean, such as Trader Joe's
- 1/4 cup plain yogurt
- 2 tsp apple cider vinegar
- 2 tsp honey
- 1/2 tsp celery salt
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Instructions
Carolina BBQ Chicken: Slow Cooker
- Add all chicken ingredients except bread to a slow cooker. Cook on low 6 hours or on high 4 hours. Remove chicken. Discard all but 1 cup liquid from slow cooker. Return chicken to slow cooker and shred. Stir well to combine. Toast Bread
Carolina BBQ Chicken: Instant Pot
- Combine broth, vinegar, crushed red pepper, salt, and chicken breasts in an instant pot. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for 10 minutes NPR. Remove chicken. Discard all but 1 cup liquid from IP. Return chicken to IP and shred. Stir well to combine. Toast Bread
Zucchini Slaw
- Combine all ingredients.
Sandwiches
- Top each slice of bread with chicken mixture and zucchini slaw.
To Freeze
- Add broth, vinegar, crushed red pepper, salt, and chicken breasts to a freezer bag. Freeze.
To cook after freezing: Slow Cooker
- Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Remove chicken. Discard all but 1 cup liquid from slow cooker. Return chicken to slow cooker and shred. Stir well to combine. Toast Bread. Make slaw and assemble sandwiches as directed above.
To cook after freezing: Instant Pot
- Add frozen meal to Instant Pot. Press sauté. Allow to sauté long enough for 1 cup liquid to accumulate at the bottom, 10-15 minutes. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. NPR for 10 minutes. Remove chicken. Discard all but 1 cup liquid from IP. Return chicken to IP and shred. Stir well to combine. Toast Bread. Make slaw and assemble sandwiches as directed above.
Notes
For gluten free, use 100% whole grain gluten free bread, or omit bread altogether.
Tried this recipe?Let us know how it was!
This Post Has One Comment
My friend loved this