Shredded Buffalo Chicken Sando

Remember that extra sauce I said I’d need from my chicken wings post? Here it is folks! Debuting in quite possibly the easiest recipe yet…

Chicken: (don’t laugh)

-16 ounces chicken tenders or breasts - whatever you’ve got

-1/2 to 1 cup hot sauce mixture (go check out the chicken wings recipe - this is just franks red hot sauce mixed with brown sugar)

Place chicken and sauce in instapot, Set pressure cook for 12 minutes, quick release, shred. Add in remaining sauce. Literally that’s it. 

Coleslaw:

-little over 2 cups cabbage mixture (purple and green cabbage + carrots)

-1/2 cup mayo

-1 tablespoon white vinegar

-1 tablespoon apple cider vinegar

-1/2 teaspoon celery salt

-1 teaspoon sugar

Mix and let sit for at least 20 minutes. Assemble sando’s with chicken and slaw!