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Spicy Pulled Chicken Burger

by Jennifer McDonald
written by Jennifer McDonald
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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.

Spicy Pulled Chicken Burger

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Pulled Chicken Ingredients:
  • 1 large chicken breast
  • 1/4 cup of cranberries
  • 1 tablespoon of maple syrup
  • 2 tablespoons of grainy mustard grey Poupon is best
  • 1/4 teaspoon of sage
  • 1/16 teaspoon of rosemary
  • 1/8 teaspoon of thyme
  • 1 large leek – green tops only, or you can use 1 large shallot
  • 1/2 cup of chicken broth
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Slaw Ingredients:
  • 1/4 head of red cabbage
  • 1/4 cup of apple cider vinegar
  • 1/16 teaspoon of rosemary
  • 1/16 teaspoon of caraway seed optional
  • 1/2 teaspoon of salt
  • Bun Ingredients:
  • 6 buns, halved

Instructions

  1. 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
  2. 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.
  3. 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 hrs, occasionally tossing to coat the cabbage in the vinegar evenly.
  4. 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.
  5. 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! 
  6.  
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