Spicy Pulled Chicken Burger

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! 
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