Pulled Chicken with Sauerkraut

Who doesn't love a good sandwich? Even better a sandwich that is unique in flavor and texture,  and super easy to make! This recipe started with a Saturday quest to find something to put sauerkraut on that wasn't a hot dog or a reuben, because processed meat is no good! I didn't feel like cooking anything very intensive. We had some ciabatta buns on the counter, and some organic chicken thighs from the farmers market in the freezer. I have a huge collection of spices, and the ones I experiment with the least are the African spices. So a venture out of my spice cabinet comfort zone resulted in one of the most delicious, flavorful sandwiches I've ever had. And this glorious creation wouldn't be complete without a little crisp, probiotic sauerkraut! Don't be afraid to tailor this recipe too; you can go bun-less, or use a GF bun, or even a lettuce wrap! 

Pulled Chicken with Sauerkraut


  • 4-6 Ciabatta buns
  • 2 lbs organic chicken thighs (preferably organic, locally raised and from the farmers market)
  • 1 red onion chopped
  • 2 tablespoons avocado oil
  • 2 Cups of Cultured Guru Sauerkraut.
  • Microgreens or sprouts
  • Spinach
  • Plain Greek Yogurt
  • 1 oz Berbere spice


  1. Dry rub the chicken with Berbere spice
  2. Place chopped red onion, avocado oil, and chicken in a slowcooker. Set for 4-6 hours.
  3. After 6 hours the chicken should easily shred into pieces (use a fork to break apart).
  4. Spread yogurt on both pieces of the ciabatta bun, add spinach, microgreens/sprouts, about a 1/4 a cup of sauerkraut, and a serving of pulled chicken.
  5. Try not to make a mess and enjoy!