Spicy Shredded Chicken Sandwich
A versatile and delicious recipe for spicy shredded chicken sandwiches with homemade coleslaw. The chicken can be made in a slow-cooker, or the oven, making this a great meal for weeknights.
Servings Prep Time
6 20minutes
Cook Time
45minutes
Servings Prep Time
6 20minutes
Cook Time
45minutes
Ingredients
Spicy Shredded Chicken
Coleslaw
For Serving:
  • Ciabattaor other good, crusty bread (This is also great served over brown rice, for those who want to avoid gluten.)
  • 1/2 Red Onionthinly sliced
  • 6slices Cheesewhatever you like, we used mozzarella
Instructions
Spicy Shredded Chicken
  1. Remove the stems and seeds from the dried chilies and toast them in a pan over medium heat. Toast for a couple minutes until fragrant. Remove and add the chilies to a blender along with the water.
  2. Add your pumpkin seeds to the hot pan and toast until they puff up and start to turn brown. Remove from heat and add to a spice grinder or mortar and pestle along with the oregano and cumin, if using whole seeds. Grind to a fine powder.
  3. Add pumpkin seed mixture to blender along with garlic, salt, pepper, apple cider vinegar, and olive oil. Blend until smooth.
  4. Preheat oven to 325 degrees F. Add sliced onion and chicken to a pot, pour in the sauce and cook for 45 minutes. Or add everything to a slow-cooker and cook for 4-8 hours. Use two forks to shred chicken.
Coleslaw
  1. Add shredded cabbage and carrots to a mixing bowl along with mayo, lime juice, honey and salt. Mix to combine evenly.
For Serving:
  1. Butter and lightly toast your bread. Then, layer spicy chicken, cheese, red onion, and coleslaw and enjoy!
  2. Or to make it a bowl, top a serving of brown rice with chicken, then cheese, onion, and coleslaw.