@seattlehanddoc: 30-Minute BBQ Pulled Chicken Sandwiches (12–16 sandwiches) Chicken: 4 lbs boneless, skinless chicken thighs • 2 tsp salt • 2 tsp pepper • 2 tsp garlic powder • 3 tsp chili powder • 1 cup chicken broth BBQ Sauce: 4 cups ketchup • 1¼ cups apple cider vinegar • ½ cup brown sugar • 4 tbsp honey • 2½ tbsp Worcestershire • 2 tbsp lemon juice • 2 tsp garlic powder • 1 tsp smoked paprika • 1–2 tsp Frank’s RedHot (optional) Coleslaw: 4 cups shredded cabbage • 1 cup shredded carrot • ½ cup mayo • 3 tbsp apple cider vinegar • 3 tbsp sugar • 2 tsp salt • Pepper To Serve: Brioche buns • Dill pickles • Shoestring fries Directions: 1. Mix the coleslaw and refrigerate while you prepare everything else. 2. Simmer the BBQ sauce while seasoning the chicken. 3. Add broth to the Instant Pot, place chicken on top, then pour 2 cups BBQ sauce over the chicken (don’t stir). Pressure cook 10 mins, then quick release and shred. Toss with remaining BBQ sauce. 4. Cook fries while the chicken finishes. Toast buns if desired, then assemble with coleslaw and pickles. #pulledpork #bbqchicken #EasyRecipe #quickrecipes #chickensandwhich

Wayne and Nancy

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Thursday 30 July 2026 15:40:00 GMT