This shredded chicken recipe uses my tomato-less bbq sauce. Serve with my creamy coleslaw and a gluten-free bun.
A vegan alternative is my Pulled BBQ Jackfruit Sandwich.
– 4 organic chicken breasts
– 1 organic rotisserie chicken
– Chef V's BBQ sauce
For chicken breasts: poach the chicken in boiling water. Begin to check the chicken after 7 minutes, it should be an opaque white and not pink. Remove the chicken when done and start to shred with a fork.
For rotisserie chicken, shred the chicken super fine.
Add shredded chicken and mix with my tomato-less bbq sauce over low heat and warm.
Continue to heat in the stove and serve with your favorite gluten free bun and my coleslaw recipe.