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- Heat the oil in a frying pan over a medium heat and cook the onion for 5-7 minutes until softened.
- Transfer to a slow cooker with the chicken thighs and barbecue sauce. Stir together and cook on high for three hours or until fork tender.
- Shred the chicken using two forks and coat in the barbecue sauce.
- Pile into toasted brioche baps and add some coleslaw.
Per serving: 273kcals, 10.2g fat (2.9g saturated), 29.4g carbs (20.9g sugars), 16.8g protein, 0.6g fibre, 0.953g sodium
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