Eastern Carolina Pulled Chicken Sliders on Brioche

🥘 Ingredients

• BBQ seasoning
  1 tsp
• brioche buns (halved)
  4 buns
• brown sugar
  2 tbsp
• chicken breasts
  2 pieces
• coleslaw mix
  1 c
• hot sauce
  1 tbsp
• mayonnaise
  2 tbsp
• mixed greens
  ½ cup
• scallions (thinly sliced)
  2 stalks
• sugar
  ½ tsp
• veggie stock concentrate
  1 unit
• water
• white wine vinegar
  3 tbsp

🍳 Cookware

• large pot
• medium bowl
• baking sheet

1. 

   1

   Preheat oven to 400°F. In a large pot , bring brown sugar , veggie stock concentrate , 2½%tbsp white wine vinegar , ⅔%cup water , and 1%tsp BBQ seasoning to a simmer. Add chicken breasts , cover, and simmer ⏱️ 15 minutes , turning once.

   brown sugar: 2 tbsp, veggie stock concentrate: 1 unit, white wine vinegar: 3 tbsp, water, BBQ seasoning: 1 tsp, chicken breasts: 2 pieces
2. 

   2

   Prepare scallions and brioche buns .

   scallions: 2 stalks (thinly sliced), brioche buns: 4 buns (halved)
3. 

   3

   In a medium bowl , combine coleslaw mix , 2%tbsp mayonnaise , ½%tsp sugar , and ½%tsp white wine vinegar. Season with salt and pepper.

   coleslaw mix: 1 c, mayonnaise: 2 tbsp, sugar: ½ tsp
4. 4

   Place brioche buns cut side up on a baking sheet and toast ⏱️ 3 minutes until golden.
5. 

   5

   When chicken is cooked through, remove and let cool slightly. Allow liquid to reduce by half. Shred chicken with two forks, return to pot, and toss to coat. Stir in hot sauce to taste.

   hot sauce: 1 tbsp
6. 6

   Assemble sliders: spread buns with any remaining mayonnaise, top with shredded chicken, slaw, and mixed greens . Serve with extra slaw on the side.

   mixed greens: ½ cup