Cooking Instructions
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Step 1
Place the
Boneless, Skinless Chicken Thighs (1 lb)
in an empty saucepan. Season generously with
Salt (to taste)
and
Ground Black Pepper (to taste)
, 1-2 tsp each (the extra seasoning is needed to flavor the chicken). Add water until the chicken is covered by 1 inch.
Step 2
Bring the liquid to a boil over medium-high heat, then lower heat to a simmer. Cook for 5-10 more minutes until the middle is no longer pink or the internal temperature reaches 165 degrees F (75 degrees C).
Step 3
Transfer the chicken to a paper towel-lined tray to cool slightly.
Step 4
In a medium bowl, combine the
Coleslaw Mix (1 cup)
and the
Ranch Dressing (1/4 cup)
. Season with
Ground Black Pepper (to taste)
, and
Salt (to taste)
if desired.
Step 5
To shred the chicken, transfer the chicken to the bowl of a stand mixer and blend for 30-60 seconds until shredded. You can also use a hand mixer, or shred by hand with two forks.
Step 6
Add the
Barbecue Sauce (1/2 cup)
to the shredded chicken and toss until fully coated.
Step 7
Place a skillet over high heat. Once hot, toast the
Hamburger Buns (4)
in the dry pan for 1-2 minutes, until golden.
Step 8
Place a quarter of the shredded chicken on each of the bottom buns. Top with the ranch slaw and serve with sides of choice.
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