Carolina Pulled Chicken with Slaw
By :Jeffrey Eisner
instant pot recipes, instant pot chicken recipes
Photos by Aleksey Zozulya Meet pulled pork’s sassier yet leaner cousin. This one is perfect any time of year, but it works especially well in the warmer months when you can dine in the yard (or on the terrace). Although commonly eaten in a sandwich, the sweet, sour, and savory pulled chicken is equally delicious when tossed with a salad. The optional slaw gives it a cool, crisp touch.
instant pot recipes, instant pot chicken recipes
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
THE SLAW (Optional)
  • 1 bag shredded coleslaw mix 12-ounce
  • 1/2 cup plain 2% Greek yogurt store-bought or homemade (page 36) or low-fat mayonnaise
  • 1 tbsp pure maple syrup
  • 2 tsp fresh lemon juice
  • 11 1/2 tsp White vinegar
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp seasoned salt
THE CHICKEN
  • 1 cup low-sodium chicken broth
  • 2 lbs boneless, skinless chicken breasts
THE CAROLINA SAUCE
  • 1/4 cup pure maple syrup
  • 1/4 cup raw honey
  • 1/4 cup Dijon mustard
  • 2 tbsp Worcestershire sauce or sugar-free steak sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp hot sauce optional
  • 1 tsp liquid smoke I use hickory flavor
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
THE SLAW (Optional)
  • 1 bag shredded coleslaw mix 12-ounce
  • 1/2 cup plain 2% Greek yogurt store-bought or homemade (page 36) or low-fat mayonnaise
  • 1 tbsp pure maple syrup
  • 2 tsp fresh lemon juice
  • 11 1/2 tsp White vinegar
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp seasoned salt
THE CHICKEN
  • 1 cup low-sodium chicken broth
  • 2 lbs boneless, skinless chicken breasts
THE CAROLINA SAUCE
  • 1/4 cup pure maple syrup
  • 1/4 cup raw honey
  • 1/4 cup Dijon mustard
  • 2 tbsp Worcestershire sauce or sugar-free steak sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp hot sauce optional
  • 1 tsp liquid smoke I use hickory flavor
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
instant pot recipes, instant pot chicken recipes
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. If you’re making the slaw, combine all the slaw ingredients in a large bowl and toss well to mix. Cover and refrigerate until ready to serve.
  2. To make the chicken, put the broth and chicken in the pot. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 12 minutes (or up to 17 if using very thick breasts). Quick release when done.
  3. While the chicken’s cooking or releasing, whisk together the Carolina sauce ingredients in a bowl.
  4. Transfer the chicken to a bowl (you can discard the liquid or save it for a rainy day). Shred the chicken with two forks or an electric mixer (this makes life so easy!). Add the Carolina sauce and toss until combined. Serve with the slaw, if desired.
Recipe Notes

Per serving (with/without slaw)
Calories: 305/268
Fat: 4.3g/3.8g
Carbs: 22.3g/21.8g
Sodium: 591mg/536mg
Protein: 35.4g/32.6g
Fiber: 1.6g/0g
Sugars: 11.7g/8.2g

P+ (if using sugar-free steak sauce and no slaw)
DF
GF

JEFF’S TIP: Feel free to serve up this dish any way you like it. Wrapping the pulled chicken and slaw in romaine or Bibb lettuce leaves is wonderful!

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