Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 cup (240ml) chicken broth
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (5g) garlic powder
  • Salt and pepper to taste
  • 2 cups (150g) shredded cabbage (green or a mix of green and purple)
  • 1 cup (120g) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) honey
  • 4 sandwich rolls (preferably brioche or whole grain)
  • 1/4 cup (60ml) honey mustard dressing

Instructions:

  1. Place chicken breasts in a slow cooker or pot. Pour in chicken broth and season with smoked paprika, garlic powder, salt, and pepper. Cook on low for 4-5 hours in the slow cooker or simmer on the stovetop until cooked through (internal temperature reaches 165°F / 74°C).
  2. While the chicken is cooking, combine shredded cabbage and carrots in a large mixing bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over cabbage and carrots; mix well. Chill in the fridge for at least 30 minutes.
  3. Once cooked, remove chicken from the broth and shred using two forks. Return the shredded chicken to the pot to soak up the remaining broth.
  4. On each sandwich roll, layer shredded chicken, followed by a generous portion of slaw. Drizzle honey mustard dressing on top, then complete the sandwich with the other half of the roll.