Shredded Chicken Sandwiches with Alabama White Sauce
Bring the TWANG to your tailgate this football season. These aren't your average chicken sammies thanks to Duke's Alabama-Style White Barbecue Sauce.
½ cup Chicken Bone Broth or Stock
1 tbsp. Everything But The Bagel Seasoning
6 Boneless, Skinless Chicken Breasts
Duke's Alabama-White Style BBQ Sauce
Dill Pickles, as needed
4 Sandwich Rolls or Hamburger Buns
INSTANT POT CHICKEN: Place bone broth and seasoning in the instant pot. Set chicken inside the pot and cover with the lid.Turn valve to "sealing" and select the pressure cooker button. Set the timer for 15 minutes and allow the cooker to pressurize. Once cooked, switch the valve to "vent" and let the instant pot release pressure release for 10 minutes. After 10 minutes, open the lid and ladle out about half the liquid. Shred with two forks and serve as desired. You can add more seasoning here if you wish.
SLOWCOOKER CHICKEN: Place Chicken in the crockpot and sprinkle with seasonings. Pour chicken stock over chicken and cook on low, for 6-8 hours. (If using frozen chicken, chicken stock is not necessary.) Remove Chicken with tongs and use two forks to shred.
TO ASSEMBLE SANDWICHES: Evenly divide shredded chicken among the sandwich rolls or hamburger buns. Drizzle with desired amount of Alabama White Sauce and top with pickles. Enjoy immediately.