*** Doctored Barbecue Chicken Sandwiches

• 2 1/2 lbs boneless, skinless chicken thigh, trimmed of most fat
• 12 oz Dr. Pepper
• 1 cup bottled barbecue sauce (or bulgogi marinade)
• 6 hamburger buns
• packaged/restaurant-bought coleslaw/macaroni salad

Add the chicken thighs and Dr. Pepper to the pressure cooker and lock the lid in place. Bring to 15 psi over high heat, then immediately reduce the heat to the lowest setting that will maintain that pressure, and cook for 12 minutes. Remove from the heat and use the natural release method to depressurize. 

Carefully open the lid after the pressure drops. Shred the meat with a fork or a stand mixer with the standard mixing blade on the lowest speed.

Discard the cooking liquid and put the chicken back into the pressure cooker. Add in the barbecue sauce 1/4 cup at a time, mixing and tasting until the desired consistency is reached. Heat over medium until the sauce is warmed through.

Toast the bread and serve.

Makes 6 servings.

• Chicken: 6 WW PointsPlus each
• Bun: 
• Sauce: