Fructose Free Pulled Chicken Sandwiches
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Learn more →Ingredients
4 servings
For the chicken
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 ½ lb boneless, skinless chicken thighs
- ½ cup chicken broth
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 3 tbsp tomato paste
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp dry mustard
- ¼ tsp cayenne pepper (optional)
For serving
- 4 gluten free hamburger buns
- 2 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Heat the garlic-infused oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the chicken thighs to the pot. Sprinkle with the smoked paprika, cumin, salt, and black pepper. Pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer, cover, and cook until the chicken is cooked through and reaches 165°F (74°C) at the thickest part on an instant-read thermometer, about 20–25 minutes.
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