Sweet, tangy, and just the right amount of smoky, this Rhubarb BBQ Pulled Chicken Sandwich brings a bold twist to a backyard classic.

—Recipes by Chef Steph

INGREDIENTS

• For the Pulled Chicken
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • Salt and pepper to taste
• For the Rhubarb BBQ Sauce
  • 2 cups fresh rhubarb, chopped
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp cayenne pepper (optional, for heat)
    
• For Serving
  • 6-8 sandwich buns
  • Sliced pickles, optional

DIRECTIONS

1. Place the chicken breasts in a slow cooker.

2. Pour the chicken broth over the chicken and season with salt and pepper.

3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and can be easily shredded.
   
   Prepare the Rhubarb BBQ Sauce:

4. In a medium saucepan, combine the chopped rhubarb, ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

5. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 20-25 minutes, or until the rhubarb is soft and the sauce has thickened.

6. Use an immersion blender (or transfer to a regular blender) to puree the sauce until smooth.

7. Let the sauce cool to room temperature.

   Shred the Chicken:

8. Remove the chicken from the slow cooker and shred it using two forks.

9. Discard the cooking liquid.

   Combine Chicken with BBQ Sauce:

10. In a large bowl, mix the shredded chicken with the rhubarb BBQ sauce until well coated.

    Assemble the Sandwiches:

11. Toast the sandwich buns if desired.

12. Pile the BBQ pulled chicken onto the bottom half of each bun.

13. Add sliced pickles if desired.