Can I use chicken breast instead of thighs?

Yes, but I always prefer thighs when you plan to shred the meat because the higher fat content makes for a much more tender final product. Chicken breast can sometimes be a little tougher/stringier in these types of recipes but it will still work if it's all you have. It also keeps the recipe leaner.

What type of BBQ sauce do you use and recommend?

I love this Primal Kitchen BBQ sauce , because it's low in added sugar (the label says unsweetened but it does have some date paste so that's not totally accurate).

What kind of buns do you use?

The buns pictured above are homemade and the recipe can be found here . If you don't have time to make them, I usually buy buns from the bakery section of the grocery store because they're the freshest! Any seedy, hearty bun will work best here. A more delicate bun will get soggy and fall apart from the juices of the meat.

BBQ Chicken Sandwiches with Crunchy Purple Slaw

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Make these shredded BBQ chicken sandwiches for a crowd when the weather warms up. They can stand alone as a complete meal, but are even more perfect served up with potato chips and juicy watermelon.

Author: Leanne Ray, MS, RDN
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Mains, Entreés
Method: Instant Pot or Slow Cooker
Cuisine: American
Diet: Diabetic

Ingredients

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1.5 pound pack boneless, skinless chicken thighs
1 teaspoon sea salt
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
3/4 cup BBQ sauce (I use this one)
1/4 cup water
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
for serving: purple cabbage slaw, seedy buns, sharp cheddar cheese, pickles, additional BBQ sauce

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Instructions

Add chicken to the instant pot and season with the salt, smoked paprika and garlic. Next pour in BBQ sauce, water, vinegar, and mustard and lightly stir everything to combine. Put the lid on and turn to lock. Make sure the steam valve is in the “sealed” position and set the timer to 15 minutes (manual button, high pressure). Once cooking is complete, use a wooden spoon to open the steam valve for a quick release. When the float valve (that silver round part) falls down, it’s safe to open the lid. Use two forks to shred the meat.
Meanwhile, make the slaw. Add cabbage, carrots and kale into a large bowl and toss. Add dressing ingredients to a small jar and shake well. Pour over the top of the vegetables (using as much as you prefer) and toss well.
Assemble the sandwiches: add a mound of chicken to the bottom bun, followed by the cheese, slaw, pickles, extra BBQ sauce, and top bun.

Equipment

instant pot

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mandoline

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Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
Nutrition information includes bun with chicken, slice of sharp cheddar cheese, 1/3 cup slaw and pickles.

Nutrition

Serving Size: 1 sandwich
Calories: 515 calories
Fat: 18 grams
Carbohydrates: 37 grams
Fiber: 2 grams
Protein: 44 grams

Find it online: https://healthyishappetite.com/bbq-chicken-sandwiches-with-crunchy-purple-slaw/