Shredded Chicken on Ciabatta Bun

Rotisserie Style Shredded Chicken

Tags: sandwiches | bread filled and stuffed

Gluten Free Ciabatta bun filled with tender, moist shredded chicken perfectly seasoned with a homemade rotisserie seasoning blend. Easily made in an Instant Pot or a Slow Cooker. Thank you for Audrey from Mama Knows Gluten Free for this great recipe! For this and more, check out her website: https://www.mamaknowsglutenfree.com/

Ingredients

Instant Pot:
4
skinless/boneless chicken breasts (fresh or frozen and thawed)
2 tbsp
olive oil
1 cup
chicken broth
or
1 cup
bone broth
or
1 cup
bouillon
Rotisserie Seasoning Mix:
1 tbsp
sage
1 tbsp
thyme
1 tbsp
onion powder
1 tbsp
oregano
1 tsp
garlic powder
1 tsp
salt
Slow-Cooker:
4
skinless/boneless chicken breasts (fresh or frozen and thawed)
2 tbsp
olive oil
2 cups
chicken broth
or
2 cups
bone broth
or
2 cups
bouillon

Preparation

  • Add the olive oil to the bottom of the pot.   
  • Add the chicken breasts to the pot.  
  • Add all of the seasonings into a small bowl and stir to combine to make the rotisserie seasoning mix.     
  • Pour the chicken broth into a glass measuring cup.
  • Add the seasoning mix to the chicken broth and stir.     
  • Pour the seasoned chicken broth over the chicken breasts. Put the lid on.     

For the Instant Pot:

  • Turn the valve to sealing, and select Manual, high pressure for 12 minutes.
  • It will take about 10 minutes to come to pressure and start counting down.
  • Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes.
  • Make sure inner chicken temperature reaches to 165 degrees.
  • Shred the chicken breasts with the remaining liquid in the pot.
  • You can use a hand mixer to shred the chicken. Serve and enjoy!

For the slow-cooker:

  • Cook on low 6-8 hours or on high 3-4 hours.
  • Make sure inner chicken temperature reaches to 165 degrees.
  • Once the cook time is over, turn the slow-cooker off.
  • Pour some of the liquid out of the pot and shred the chicken breasts with the remaining liquid in the pot.
  • You can use a hand mixer to shred the chicken. Serve and enjoy!
  • Garnish with coleslaw and butter pickles.
  • The creamy coleslaw and crunchy pickles totally compliment the savory seasoning of the shredded chicken.
  • To freeze, let cool to room temperature before placing in freezer bags.
  • Allergene_Milk
  • Allergene_Egg

At a glance

Preparation time
5 min
Cooking time
12 min
Difficulty
easy
Servings
8

Nutritional information

per 100g
fat 3g
carbs 1g
kcal 39