For this recipe we wanted something creamy, but since we are pairing it with chicken we can’t use yogurt. Coconut milk works wonderfully as a creamy dressing.
If they sell coleslaw in a bag already shredded go ahead and take that shortcut.
Slow Cooker BBQ Pulled Chicken with Slaw
Servings
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 15-oz. can crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- ½ onion grated (with juice)
- 1 tablespoon soy sauce
- 4 tablespoon silan or honey
- 1 tablespoon minced chipotle in adobo sauce or ½ teaspoon chili powder
- 1 tablespoon mustard
- Kosher salt
- 3 pounds boneless skinless chicken breasts, trimmed of fat
- ½ cup coconut milk
- ¼ cup Apple cider vinegar
- 1 teaspoon honey
- Pinch kosher salt
- Freshly cracked black pepper
- 1 cup red cabbage shredded
- 3 cups green cabbage shredded
- ½ cup fresh celery leaves or parsley chopped
Instructions
- Pulled Chicken
- Preheat slow cooker to low. Add tomato paste, vinegar, onion, evoo, soy sauce, honey, and chipotle. Stir well. 2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6 – 7 hours. Chicken is done when cooked through and easy to shred.
- Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with sauce.
- Serve on whole grain buns with slaw.
- Coconut Slaw
- In a large bowl combine coconut milk, salt, pepper, vinegar, evoo and spices.
- Mix well, add cabbages, carrots and celery leaves.
- Toss well and let sit and chill for about an hour before serving.
Nutrition
Nutrition Facts
Slow Cooker BBQ Pulled Chicken with Slaw
Amount per Serving
Calories
270
% Daily Value*
Fat
3
g
5
%
Cholesterol
100
mg
33
%
Sodium
420
mg
18
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
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