Eastern Carolina Pulled Chicken Sliders on Brioche

🥘 Ingredients

• BBQ Seasoning
  1 unit
• Veggie Stock Concentrate
  1 unit
• brioche buns
  6 unit
• brown sugar
  1 unit
• chicken breasts
  2 unit
• coleslaw mix
  6 oz
• hot sauce
  2 tbsp
• mayonnaise
  3 tbsp
• mixed greens
  2 oz
• scallions (thinly sliced)
  2 unit
• sugar
  ½ tsp
• water
  2/3 c
• white wine vinegar
  3 tbsp

🍳 Cookware

• large pot
• medium bowl
• baking sheet

1. 

   1

   Preheat oven to 400 degrees. In a large pot , bring the brown sugar , Veggie Stock Concentrate , white wine vinegar , water , and BBQ Seasoning to a simmer. Add the chicken breasts to the pot, cover, and let simmer for ⏱️ 15 minutes , turning chicken over once during cooking.

   brown sugar: 1 unit, Veggie Stock Concentrate: 1 unit, white wine vinegar: 3 tbsp, water: 2/3 c, BBQ Seasoning: 1 unit, chicken breasts: 2 unit
2. 

   2

   Meanwhile, thinly slice the scallions . Halve the brioche buns .

   scallions: 2 unit (thinly sliced), brioche buns: 6 unit
3. 

   3

   In a medium bowl , combine the coleslaw mix , mayonnaise , sugar , and ½ teaspoon white wine vinegar. Season with salt and pepper. Hint: if you like your coleslaw tangier, add a bit more vinegar.

   coleslaw mix: 6 oz, mayonnaise: 3 tbsp, sugar: ½ tsp
4. 4

   Place the brioche rolls cut side up on a baking sheet and toast for ⏱️ 4 minutes , until golden brown.
5. 

   5

   When the chicken is cooked through (it will spring back when poked), remove from liquid and let cool slightly. Allow liquid to reduce by half, then remove from heat. Using two forks, shred the chicken, then return to the pot and toss to coat in the sauce. Add as much hot sauce as you dare!

   hot sauce: 2 tbsp
6. 6

   Assemble the sliders: spread the brioche buns with any remaining mayonnaise (if desired), then top with the shredded chicken, a bit of cabbage slaw, and the mixed greens . Serve remaining slaw to the side and enjoy!

   mixed greens: 2 oz