Spicy Pulled Chicken Burger

by Jennifer McDonald
pulled chicken burger

This pulled chicken burger tastes like Thanksgiving and good old home cooking. In short, it is comfort food. Perfect for chilly days and runny noses.

The low-FODMAP diet gives apples a red light because they contain high levels of polyols and moderate levels of fructose; however, if you can eat apples, a variation on this recipe is to use apples instead of the cranberries and maple syrup, and apple cider instead of the chicken broth. Both are delicious options. My last suggestion, use grey Poupon mustard in this pulled chicken burger; it has a nice kick and compliments the sweet and sour flavours.

pulled chicken burger

Spicy Pulled Chicken Burger

Jennifer McDonald
Pulled chicken is best when put in a sandwich. Spice things up with this simple Spicy Pulled Chicken Burger recipe you can make when you have lots of time.
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 210 kcal


Pulled Chicken Ingredients:

  • 1 large chicken breast
  • ¼ cup cranberries
  • 1 tablespoon maple syrup
  • 2 tablespoons grainy mustard Grey Poupon is best
  • ¼ teaspoon sage
  • teaspoon rosemary
  • teaspoon thyme
  • 1 large leek – green tops only, or you can use 1 large shallot
  • ½ cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Slaw Ingredients:

  • ¼ head red cabbage
  • ¼ cup apple cider vinegar
  • teaspoon rosemary
  • teaspoon caraway seed optional
  • ½ teaspoon salt

Bun Ingredients:

  • 6 medium buns halved


  • Slow Cooker: Layer the bottom of your slow cooker with the leeks (or shallots) and cranberries. Lay the chicken breast on top. Mix the syrup, mustard, chicken broth, salt, pepper and spices. Pour over the chicken. Cook on low heat for 5 and a half hours. Shred with two forks
  • Instant Pot: Toss all the pulled chicken ingredients into the pot and cook on high pressure for 15 minutes. Let the pressure go as soon as the time is up. Shred with two forks.
  • Slow Slaw: Finely shred the cabbage, then steam for 2 minutes. Quickly remove and mix with vinegar, rosemary caraway (optional) and salt. Allow to marinate for at least 8 hours, occasionally tossing to coat the cabbage in the vinegar evenly.
  • Quick Slaw: Finely shred the cabbage, then steam for 1 minute. Quickly remove and mix with vinegar, rosemary, caraway (optional) and salt. Use a pestle, potato masher, the end of a rolling pin or some other blunt object to pound the cabbage. Pound for 1 or 2 minutes until the cabbage is more tender. Store in the fridge until ready to use.
  • When you’re ready to assemble your sandwiches, lightly toast the buns and spread generously with mustard. Heap the chicken onto a piece of mustard toast, followed by a big scoop of slaw and top with another piece of mustard toast. Enjoy!


Calories: 210kcalCarbohydrates: 32gProtein: 17gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 24mgSodium: 752mgPotassium: 283mgFiber: 2gSugar: 9gVitamin A: 658IUVitamin C: 23mgCalcium: 187mgIron: 3mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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