Prep time on this meal is about 15 minutes, with delicious results! The pulled chicken is saucy and delicious, and comes together in your slow cooker while you do other things, and the tangy coleslaw only gets better with time.
Pulled BBQ Chicken with Creamy Coleslaw
For the chicken:
1.5 – 2 lb boneless, skinless chicken breasts (you can also use boneless, skinless thighs or a mix of both for fabulous depth of flavour)
1 cup BBQ sauce
1/8 cup cooking oil
1/8 cup vinegar
1/4 cup brown sugar
Few dashes of Worcestershire sauce or hot sauce
Salt & pepper
Oil the inside of your slow cooker to keep all the sauce on the chicken and make clean-up easy later. Place chicken, thawed, in a single layer in your slow cooker. Sprinkle with salt & pepper. Mix sauce by combining the rest of the ingredients, and pour over the chicken. Cover and cook on high for 3 – 4 hours. Serve the chicken pieces whole, or shred with forks and then drop back into the pot to coat with the sauce.
Mix all ingredients together and use immediately, or refrigerate. Change it up by adding garlic, onions, hot sauce or whatever appeals to your taste buds!
For the coleslaw:
1 head green cabbage, diced or grated (about 3 1/2 cups)
2 medium carrots, diced or grated
2 green onions, diced (optional; you can also sub a few tablespoons of diced onion if you like)
1 cup mayonnaise
1/4 cup white sugar
2 tbsp white vinegar
2 tbsp lemon juice
1 tbsp horseradish
1/2 tsp onion powder (omit if using onions)
1/2 tsp dry mustard
1/2 tsp celery salt
pepper to taste
Coleslaw recipe adapted from “Traditional Creamy Coleslaw” on allrecipes.com
Mix the dressing in a large bowl or container with lid, fold the cabbage and carrots into the dressing. Cover and refrigerate at least an hour before serving.
Serving suggestion: Using hamburger buns, spoon out a scoop of saucy chicken, top with coleslaw, and enjoy the sweet and tangy flavour dance in your mouth! Coleslaw can also be eaten on the side.