Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 2 cups green cabbage, finely shredded
  • 1 cup carrots, shredded
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 4 sandwich buns
  • Optional toppings: pickles, sliced jalapeños, or additional BBQ sauce

Instructions:

  1. Place chicken breasts in a large pot and cover with chicken broth.
  2. Season with smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until cooked through.
  4. Alternatively, cook chicken in a slow cooker on Low for 4-6 hours.
  5. Remove chicken from the pot and let cool slightly.
  6. Shred the chicken using forks or a stand mixer until finely shredded.
  7. In a mixing bowl, combine finely shredded cabbage and carrots.
  8. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.
  9. Pour dressing over the cabbage mixture and toss to coat well.
  10. Toast the sandwich buns if desired.
  11. Pile shredded chicken onto the bottom half of each bun.
  12. Top with tangy coleslaw and any optional toppings.
  13. Place the top half of the bun on each sandwich.
  14. Serve sandwiches warm, and enjoy!