Carolina Pulled Chicken with Slaw

By: Jeffrey Eisner

Carolina Pulled Chicken with Slaw
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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!"]
cuisine icon 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, Jeffrey Eisner, 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 icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon 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.
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