Gluten-Free Pulled Chicken Sandwich
Savor the irresistible flavors of a Gluten-Free Pulled Chicken Sandwich, a delightfully hearty recipe perfect for both casual dinners and backyard gatherings. Tender chicken breasts are slow-cooked to perfection in a rich, tangy gluten-free barbecue sauce, infused with spices like paprika, garlic powder, and onion powder for deep, smoky flavor. This pulled chicken is paired with a refreshing homemade slaw tossed in a honey-apple cider vinegar dressing, delivering a balanced mix of sweet and zesty. Nestled on toasted gluten-free hamburger buns, this sandwich combines juicy, saucy pulled chicken with a satisfying crunch from the slaw. Ready in just over four hours with minimal prep, it's a wholesome, crowd-pleasing option for gluten-free diners seeking comfort food done right.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 cups Gluten-free barbecue sauce
- 0.5 cup Gluten-free chicken broth
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Gluten-free hamburger buns
- 2 cups Slaw mix
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 0.5 teaspoon Salt for slaw
- 0.5 teaspoon Black pepper for slaw
Instructions
Place the chicken breasts in a slow cooker.
In a small bowl, mix together the gluten-free barbecue sauce, gluten-free chicken broth, onion powder, garlic powder, paprika, salt, and black pepper.
Pour the sauce mixture over the chicken breasts, ensuring they are well-coated.
Cover and cook on low for 4-5 hours or until the chicken is fully cooked and can be easily shredded with a fork.
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and mix it well with the remaining sauce.
In a medium bowl, prepare the slaw by mixing the slaw mix, apple cider vinegar, olive oil, honey, salt, and black pepper.
Toss the slaw until it is evenly coated with the dressing.
Toast the gluten-free buns lightly on a grill or in a toaster.
Assemble the sandwich by placing a generous portion of pulled chicken on the bottom half of each bun.
Top the pulled chicken with a spoonful of the dressed slaw.
Cover with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
3459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 9792 mg | 426% | |
| Total Carbohydrate | 450.4 g | 164% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 194.3 g | ||
| Protein | 243.3 g | 487% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2680 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
