Eastern Carolina Pulled Chicken Sliders on Brioche
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Eastern Carolina Pulled Chicken Sliders on Brioche

Eastern Carolina Pulled Chicken Sliders on Brioche

with Tangy Cabbage Slaw

Carolina barbeque is famous for its fiery, vinegar-based sauce. Balanced by a touch of brown sugar and tossed with juicy pulled chicken, this barbecue sauce will have you ditching the bottled kind. A little bit of slaw inside the sliders is an essential addition.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


/ serving 2 people

2 unit

Chicken Breasts


Brown Sugar


BBQ Seasoning

2 tablespoon

Hot Sauce

3 tablespoon

White Wine Vinegar

1 unit

Veggie Stock Concentrate

6 unit

Brioche Buns

(Contains Wheat)

2 ounce

Mixed Greens

2 unit


6 ounce

Coleslaw Mix

3 tablespoon


(Contains Eggs)

Not included in your delivery

½ teaspoon



Nutrition Values

/ per serving
Calories766 kcal
Energy (kJ)3205 kJ
Fat25 g
Saturated Fat0 g
Carbohydrate79 g
Sugar0 g
Dietary Fiber6 g
Protein50 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet


Poach the chicken

Preheat oven to 400 degrees. In a large pot, bring the brown sugar, chicken stock concentrate, 2 ½ tablespoons white wine vinegar, 2/3 cup water, and 1 teaspoon BBQ seasoning to a simmer. Add the chicken to the pot, cover, and let simmer for 15 minutes, turning chicken over once during cooking.

Prep the ingredients

Meanwhile, thinly slice the scallion. Halve the brioche rolls.

Make the cole slaw

In a medium bowl, combine the coleslaw mix, 2 tablespoons mayonnaise, ½ teaspoon white sugar, and ½ teaspoon white wine vinegar. Season with salt and pepper. Hint: if you like your coleslaw tangier, add a bit more vinegar.


Place the brioche rolls cut side up on a baking sheet and toast for 3-4 minutes, until golden brown.

Pull the chicken

When the chicken is cooked through (it will spring back when poked), remove from liquid and let cool slightly. Allow liquid to reduce by half, then remove from heat. Using two forks, shred the chicken, then return to the pot and toss to coat in the sauce. Add as much Tabasco sauce as you dare!


Assemble the sliders: spread the brioche buns with any remaining mayonnaise (if desired), then top with the shredded chicken, a bit of cabbage slaw, and the spring greens. Serve remaining slaw to the side and enjoy!