Description
A crowd-pleasing sandwich of shredded chicken in hot honey sauce topped with crunchy slaw on toasted buns.
Ingredients
- 2 pounds (about 900 g) boneless skinless chicken breasts (or thighs)
- 1 cup hot honey sauce
- 1/3–1/2 cup chicken broth or water
- 1 tablespoon olive oil
- 4–6 burger buns or brioche buns, split and toasted
- 2 cups coleslaw
- 2 tablespoons unsalted butter (optional)
- Salt and pepper to taste
- Pickles or pickled red onions (optional)
- Thinly sliced jalapeños (optional)
- Fresh herbs (cilantro or parsley) (optional)
- Extra hot honey to drizzle (optional)
Instructions
- Prep the chicken. Season chicken breasts with salt and pepper. Place them in your slow cooker, Instant Pot, or a baking dish if using the oven. Add 1/3–1/2 cup chicken broth or water.
- Cook until very tender. Slow cooker: cook on low for 6–8 hours or high for 3–4 hours. Instant Pot: pressure cook on high for 12 minutes with a natural release for 10 minutes. Oven: bake covered at 350°F (175°C) for about 25–35 minutes.
- Shred the chicken. Remove chicken to a cutting board and shred using two forks or a stand mixer.
- Make the hot honey sauce by warming it in a saucepan with butter until glossy.
- Combine chicken and sauce back in the cooker or a skillet. Simmer for 5–10 minutes.
- Toast the buns in a skillet over medium heat with olive oil or butter cut-side down until golden.
- Assemble the sandwiches with hot honey chicken, coleslaw, pickles, and other garnishes.
- Serve immediately and enjoy!
Notes
For a keto option, swap buns for lettuce wraps or low-carb rolls. Thighs are juicier than breasts and can reduce cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American