Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”
For the Slaw:
1/2 C. nonfat Greek yogurt or mayonnaise
1 Tbsp. mayonnaise
1-1/2 tsp. apple cider vinegar
1-1/2 tsp. honey
1/4 tsp. paprika, sweet or smoked
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 lb. coleslaw mix
1 green apple, thinly sliced
For the Instant Pot Chicken:
1/2 C. low-sodium chicken broth
1-1/4 C. Head Country Apple Habanero Bar-B-Q Sauce (divided)
2 lbs. boneless skinless chicken breasts
For the wonton cups:
24 wonton wrappers, square
Thinly sliced green onion
350 degrees F
“Juicy shredded apple habanero bbq chicken fills crunchy golden cups which are topped off with a crunchy and fresh apple coleslaw. You get sweet, heat, tartness, and texture in every single bite…this sauce is super unique because it has a sweet tartness from the apples in it, but it also has a subtle heat to it that builds as you eat more of it. It’s the kind of sauce that makes ordinary BBQ dishes really stand out. I personally also love it for fall because apples are in their prime season and you can pair them with your BBQ so easily!” —Meghan
Preheat oven to 350 degrees F. Spray each cup in a 12-cup muffin tin with cooking spray.
In a large bowl, combine yogurt or mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper. Add the cabbage and apple, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate.
Add broth and 1/2 C. Head Country Apple Habanero Bar-B-Q Sauce to the insert of an Instant Pot or pressure cooker. Whisk until combined. Add chicken to the sauce.
Set the cooker to Manual and cook on High pressure for 10 minutes. Let naturally release for 5 minutes before manually releasing any remaining pressure.
Remove chicken to a cutting board and shred with two forks.
Add the remaining Bar-B-Q sauce to the insert and whisk. Return shredded chicken to the insert, stirring to coat. Set to saute to thicken for a couple of minutes, stirring consistently, for about 2 to 3 minutes. Turn Instant Pot off and cover to keep warm.
While the chicken is cooking, prepare the wonton cups. Press one wonton wrapper into each cup of the prepared muffin tin, then spray the wonton wrappers with a light spray of cooking spray. Add another wonton wrapper on top of the first and press into the bottom. Spray with another light spray of cooking spray.
Bake wonton wrappers 15 minutes, or until golden brown. Set aside.
Add shredded chicken to each wonton cup, dividing evenly between the cups. Drizzle with a little extra Bar-B-Q sauce and top with coleslaw. Garnish with green onion to serve. Enjoy!