<span id="docs-internal-guid-718b1e16-0389-7afd-8783-5365d00e976c"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;">Make barbecued chicken in a not-so-traditional way with the Anova Sous Vide Precision Cooker. The sous vide barbecued chicken is super tender, and perfect for pulling and piling on an egg bun with coleslaw. Serve and enjoy! </span></p><p><span style="font-size: 16px; font-family: Arial; color: rgb(34, 34, 34); background-color: transparent; vertical-align: baseline; white-space: pre-wrap;"><br></span></p></span>
Category: Main Dish
Cuisine: not set
2 (12- to 16-ounce) bone-in chicken breasts
Kosher salt and freshly ground black pepper
1 cup (257 ml) barbecue sauce
1/4 cup (59 ml) mayonnaise
1/4 cup (59 ml) sour cream
1/4 cup (59 ml) sliced scallions
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 ml) honey
1 bag coleslaw mix
4 sandwich buns
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