Pharaoh's Feast Pulled Chicken Sandwiches
Travel back to ancient Egypt with this savory and satisfying pulled chicken. Slow-cooked until tender and slathered in a tangy sauce with a hint of spice, these sandwiches are fit for royalty but easy enough for a quick weeknight meal.
Directions
- 1
Place chicken thighs in the bottom of a slow cooker. Scatter chopped onion and minced garlic over the chicken.
- 2
In a bowl, whisk together chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, cumin, and cayenne pepper (if using). Pour over the chicken.
- 3
Season with salt and pepper. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender and easily shreddable.
- 4
Carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
- 5
Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded chicken to the slow cooker and stir to coat thoroughly with the sauce.
- 6
Let the chicken simmer in the sauce on warm for at least 15-20 minutes, allowing the flavors to meld.
- 7
While the chicken simmers, lightly toast the brioche buns.
- 8
Serve the pulled chicken warm on toasted brioche buns, optionally topped with coleslaw.