This recipe is rich with sweet and smoky deliciousness. The meat is
juicy and tender, and add a few tasty toppings, like sliced
dill pickles and a layer of pepper jack cheese, for a boost of flavor.
This can also be cooked in the slow cooker on low for 8 hours.
Total Time
Prep: 10 min. Cook: 10 min.
Makes
14 servings
Ingredients
- 1 bottle (18 ounces) barbecue sauce
- 1 cup cola
- 2 tablespoons cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 pounds boneless skinless chicken breasts
- 14 hamburger buns, split
- 14 slices pepper jack cheese
- 1 cup sliced sweet pickles
Directions
- Place
the first 7 ingredients in a 6-qt. electric pressure cooker; add
chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook
on high for 7 minutes. Quick-release pressure. A thermometer inserted
in chicken should read at least 165°.
-
Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard
remaining juices. Shred chicken with 2 forks. Combine with reserved
juices. Serve on buns with cheese and pickles.
Can you freeze Pressure-Cooker Cola BBQ Chicken?
Freeze cooled meat mixture in freezer containers. To use, partially
thaw in refrigerator overnight. Heat through in a saucepan, stirring
occasionally; add a little water if necessary.
Nutrition Facts
1 sandwich: 367 calories, 10g fat (5g saturated fat), 66mg
cholesterol, 971mg sodium, 41g carbohydrate (18g sugars, 1g fiber), 26g
protein.
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