Carolina Pulled Chicken with Slaw

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.

Cuisine

Modern

Course

Dinner, Lunch, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, apple cider vinegar, bag shredded coleslaw mix, black pepper, boneless, contributed, cook 25 min, dairy free, dijon mustard, dinner, easy, fresh lemon juice, garlic powder, gluten free, hot sauce, instant pot chicken recipe, instant pot recipes, liquid smoke, low-sodium chicken broth, lunch, main course, modern, onion powder, paprika, plain 2% greek yogurt, prep 10 min, pressure cook, pure maple syrup, raw honey, seasoned salt, skinless chicken breasts, white vinegar, worcestershire sauce or sugar-free steak sauce

Prep Time

10 min

Cook Time

25 min

Servings

6 servings

Ingredients

1 bag shredded coleslaw mix
1/2 cup plain 2% Greek yogurt
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
1 cup low-sodium chicken broth
2 lbs boneless, skinless chicken breasts
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
1 tsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
1 teaspoon onion powder
1 teaspoon garlic powder

Instructions

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.
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.
While the chicken’s cooking or releasing, whisk together the Carolina sauce ingredients in a bowl.
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.

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!