Slow Cooker BBQ Chicken & Homemade Cole Slaw
Serves 8
Ingredients
For the BBQ Shredded Chicken
- 1 cup of ketchup I use organic
- 2 TBSP Worcestershire sauce
- 1 cup broth I use vegetable
- 1 TBSP yellow mustard
- ½ cup brown sugar
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp all spice
- ⅛ cayenne pepper
- 1 tsp smoked paprika
- ½ tsp of garlic powder
- 3 lemon slices with the skin and seeds removed
- 1 whole shallot quartered
- 6 boneless skinless chicken breast
For the Homemade Cole Slaw
- 1 stalk of celery
- 1 medium carrot
- 6 TBSP mayo
- 6 TBSP plain Greek yogurt
- 2 tsp yellow mustard
- 2 tsp apple cider vinegar
- 4 tsp granulated sugar I used sugar in the raw
- 1 tsp kosher salt
- pepper to taste
- 8 cups or 16 oz package of shredded cabbage
Additional Ingredients
- Slider Buns
Instructions
For the Shredded BBQ Chicken
- Place all ingredients in a small mixing bowl, except the chicken breast. Whisk all ingredients together and combine well.
- Then add the chicken breast to the slow cooker and pour the BBQ Sauce over the chicken.
- Next, cover and cook on high for 4 hours or on low for 8 hours. The internal temperature of the chicken should exceed 165 degrees Fahrenheit.
- Be sure to remove the lemon rind and shallots before shredding the chicken.
- Lastly, shred chicken with a fork and butter knife.
- Use a slotted spoon for serving.
For the Homemade Cole Slaw
- In a medium mixing bowl shred the celery stalk and carrot with a vegetable peeler. Then add cabbage.
- Next, in a small bowl whisk mayo, Greek yogurt, mustard, apple cider vinegar, sugar, salt and pepper. Combine all ingredients.
- Pour the creamy dressing over the shredded cabbage, carrots, and celery and toss to coat.
- Refrigerate until ready to serve.
