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Carolina BBQ Sandwiches

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

These healthy Carolina BBQ Sandwiches are open-faced barbecue-y sandwiches that are as unique as they are picnic-worthy.  Try to eat them with your hands, sandwich-style, and you will also call them finger-licking good!  (These are definitely more suited for utensils.)

These sandwiches were partially adapted from tasteofhome.com.

Healthy Carolina BBQ Sandwiches
Healthy Carolina BBQ Sandwiches

Carolina BBQ Sandwiches

Author: Heidi Boortz
Servings : 6

Ingredients

Carolina BBQ Chicken

  • 2 cups Chicken broth no sugar added
  • 1 cup white vinegar
  • 1/4 cup honey
  • 1 tsp crushed red pepper
  • 3/4 tsp salt
  • 1 1/2 lbs boneless, skinless chicken breast
  • 6 each 100% Whole Grain Bread Such as Dave's Killer Bread with the green label.

Zucchini Slaw

  • 4 each zucchini grated
  • 1/4 cup mayonnaise clean, such as Trader Joe's
  • 1/4 cup plain yogurt
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • 1/2 tsp celery salt

Instructions

Carolina BBQ Chicken: Slow Cooker

  • Add all chicken ingredients except bread to a slow cooker. Cook on low 6 hours or on high 4 hours. Remove chicken. Discard all but 1 cup liquid from slow cooker. Return chicken to slow cooker and shred. Stir well to combine. Toast Bread

Carolina BBQ Chicken: Instant Pot

  • Combine broth, vinegar, crushed red pepper, salt, and chicken breasts in an instant pot. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for 10 minutes NPR. Remove chicken. Discard all but 1 cup liquid from IP. Return chicken to IP and shred. Stir well to combine. Toast Bread

Zucchini Slaw

  • Combine all ingredients.

Sandwiches

  • Top each slice of bread with chicken mixture and zucchini slaw.

To Freeze

  • Add broth, vinegar, crushed red pepper, salt, and chicken breasts to a freezer bag. Freeze.

To cook after freezing: Slow Cooker

  • Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Remove chicken. Discard all but 1 cup liquid from slow cooker. Return chicken to slow cooker and shred. Stir well to combine. Toast Bread. Make slaw and assemble sandwiches as directed above.

To cook after freezing: Instant Pot

  • Add frozen meal to Instant Pot. Press sauté. Allow to sauté long enough for 1 cup liquid to accumulate at the bottom, 10-15 minutes. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. NPR for 10 minutes. Remove chicken. Discard all but 1 cup liquid from IP. Return chicken to IP and shred. Stir well to combine. Toast Bread. Make slaw and assemble sandwiches as directed above.

Notes

For gluten free, use 100% whole grain gluten free bread, or omit bread altogether.
Tried this recipe?Let us know how it was!
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