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5 Min |
3 Hours |
4 People |
|
5 Min |
3 Hours |
4 People |
Being from Texas, BBQ is a part of my DNA. It’s been so long since I have been able to enjoy BBQ sauces as most have garlic, onion and even high fructose corn syrup. Thank goodness for Fody's Low FODMAP BBQ sauce!
Add chicken breasts and Fody BBQ Sauce to a slow cooker. Cook on low for 6 hours or 3 hours on high.
While the chicken is cooking, combine the cabbage, mayonnaise, cilantro, salt and apple cider vinegar in a medium size bowl. Refrigerate the slaw until ready to serve.
Once the chicken is fully cooked, remove from the slow cooker and shred the chicken with the two forks. Divide the chicken amongst the buns and top with slaw. Drizzle your fresh Low FODMAP BBQ pulled chicken sandwich with extra sauce, if you tolerate it well. The pickle is not Monash University tested, but try one and see how you do.
Mollie Tunitsky is a passionate chef, baker, and Low FODMAP food blogger who believes that we all have the power to enjoy food and live a healthy, fulfilling life. After many painful years of misdiagnosed stomach issues, discomfort at restaurants, and being told to “avoid this” and “stay away from that,” Mollie’s journey to health and wellness led her to the Low FODMAP diet. Today Mollie lives a less restricted lifestyle and has discovered new FODMAP-friendly foods she loves to eat and incorporate in her recipes.
fitfabfodmap.comLearn more about Mollie in an exclusive interview on FODMAP Everyday here, and find another delicious Low FODMAP recipe of her’s for Stuffed Red Peppers with Quinoa, Zucchini and Feta Cheese here! Join her community at www.FitFabFODMAP.com, and check out her awesome new book: The Low-FODMAP Diet for Beginners: A 7-Day Plan to Beat Bloat and Soothe Your Gut with Recipes for Fast IBS Relief.
