Pulled Chicken Sandwich with Fennel Apple Slaw

Cook your chicken

To your pot, add all bbq sauce ingredients and stir: 1 cup ketchup, 1 cup apple sauce, 1/4 cup soya sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1/2 tbsp onion powder, 1 tbsp garlic powder, 2 tbsp apple cider vinegar. Add chicken breasts and stir to cover them in sauce.

Instant pot (will give you more tender chicken so use it if you've got it!) : Cook on high for 15 and slow release.

Stovetop: Cook covered on medium high with the lid on for 15-20 minutes until internal temp reaches 165F.

Make your slaw

While the chicken cooks, add 1 clove minced garlic to a large bowl with the juice of 1 lemon. Let sit for a few minutes to macerate the garlic (gets rid of the aggressive aftertaste). Then add 1/2 cup mayo and mix well. Add in 1 julienned granny smith apple, 1 thinly sliced head of fennel, mix well and set aside.

Shred your chicken

Once chicken is done cooking, remove about 1 cup of the bbq sauce and reserve. Shred your chicken by placing hand mixer ends in the pot, cover your pot with a dishtowel, and blend on low for 10-15 seconds. You can also use 2 forks and shred manually. Add back sauce until you reach your desired sauciness.

**If using instant pot - in a small bowl, add 1 tsp cornstarch to 1 tbsp water and mix well. Add to chicken mixture to thicken the sauce and use the saute function to cook for 5 minutes.

Assemble

Grill your buns on a hot, dry frying pan for 1 minute or until browned. Add 1 slice cheddar, top with shredded chicken, fennel slaw, and pickled anything (I use red onions)!