Ingredients
Slow Cooker Pulled Chicken Sandwiches:
- Chicken thighs - 2 lbs
- Garlic cloves - 4 , minced
- Tomato sauce - 1 cup
- Apple cider or balsamic vinegar - 1/4 cup
- Brown sugar - 2 Tbsp
- Worcestershire sauce - 2 Tbsp
- Paprika - 2 tsp
- Gluten-free hamburger buns - 4 ((We enjoy <a href="http://udisglutenfree.com/products/classic-hamburger-buns/" target="blank">this brand</a>))
- Ketchup - for serving
- Pickles - for serving
Potato Salad with Dill Greek Yogurt Dressing:
- Baby potatoes - 1 1/2 lbs
- Pickles - 2 Tbsp , diced
- Dill, fresh - 1 Tbsp , chopped
- Mayonnaise or veganaise - 1/4 cup
- Greek yogurt - 1/4 cup
- Dijon mustard - 1 tsp
- Lemon juice - 1 Tbsp
- Salt - 1/4 tsp
Prep
- Place all sandwich ingredients (except for the buns, ketchup, and pickles) in a slow cooker. Cook on low for 8 hours or high for 4 hours. When done, take chicken out of slow cooker. Shred with two forks and then place back in juices. Let sit for at least 20 minutes, and then season to taste with more salt, pepper, vinegar, or sugar. (Can be done up to 5 days ahead)
- Potatoes - Place into a pot and cover with cold water by about an inch. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. (Can be done up to 5 days ahead)
- Dressing - Dice pickles and chop dill. Mix together pickles with mayo/veganaise, Greek yogurt, mustard, lemon juice, salt, and dill. (Can be done up to 3 days ahead)
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Make
- Mash potatoes with dressing. Season to taste with salt and pepper.
- Warm up pulled chicken. Toast buns at 325F (163C) degrees for 5 to 10 minutes. Serve chicken on toasted buns with ketchup and potato salad and pickles on the side.
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