Barbecue Pulled Chicken Sandwich

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Preparation : 10 min Cooking : 4 h
560 calories/serving


14 chicken thighs, boneless, skinless 900 g
6 drops Tabasco sauce 0.63 mL
2 jalapeño pepper, fresh, chopped 30 g
4 tsp white vinegar 20 mL
1/2 tbsp honey 10 g
1 3/4 tsp paprika 5 g
2 tsp mustard powder 5 g
1 onions, finely chopped 200 g
4 cloves garlic, minced
1 cup strained tomatoes 240 g
2 tbsp canola oil 30 mL
6 gluten-free panino rolls 600 g
6 tomatoes, sliced 700 g

Before you start

A slow cooker is needed to make this recipe.


  1. Put all the ingredients, but bread and tomato, in the ceramic cooking pot. Mix well.
  2. Cover the slow cooker with the lid and cook on 'high' for 3-4 h, or until the chicken meat is tender enough to be "pulled" apart easily with a fork. Once cooked, remove the chicken from the slow cooker and pull apart with two forks. Add the chicken back to the slow cooker then mix well.
  3. Serve the chicken in panini buns and garnish with sliced tomatoes.

Nutrition Facts Table

per 1 serving (400 g)


% Daily Value




17 g

26 %

Saturated 1 g
+ Trans 0.1 g

6 %


70 mg


600 mg

25 %


65 g

22 %


5 g

20 %


9 g

Net Carbs

60 g


36 g

Vitamin A

48 %

Vitamin C

41 %


13 %


32 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Selenium, Vitamin A, Vitamin B1, Vitamin B2
Good source of  :
Fibre, Magnesium, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Phosphorus
Low  :
Cholesterol, Saturated Fat
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives 3
Fats 1
Other Foods 0

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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