BBQ Pulled Chicken Sandwich with Tangy Slaw

Oh happy day!! This BBQ pulled chicken sandwich with tangy slaw is just everything!! We could eat it for days and not get tired of it. There is just something about the combination of the sweet smokey BBQ chicken smothered in a delicious crunchy vinegar based slaw. The inspiration for this recipe comes from your good ‘ol pulled pork with coleslaw…typically, coleslaw has a mayonnaise base. We are not knocking traditional coleslaw by any means. We just wanted to create a healthier version of this BBQ pulled chicken sandwich. We use boneless, skinless chicken breasts. Add our Homemade BBQ Sauce – GTK Style, and let our slow cooker do the work for us. How easy is that? Make the tangy slaw in advance so the flavors have time to come together. You can even do this a day ahead to really save time. Now, go put your feet up and read a book or something because you don’t have to do anything. When it’s time for dinner just serve up the BBQ Pulled chicken sandwich and dinner is ready to go!!

 Pulled BBQ Chicken Sandwiches with Tangy Slaw

5.0 from 1 reviews

Pulled BBQ Chicken Sandwiches with Tangy Slaw

 

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Prep time

20 mins

Cook time

4 hours

Total time

4 hours 20 mins

 

Author: Good Thyme Kitchen

Serves: 6

Ingredients

For the Slow Cooker Shredded Chicken:

• 4 boneless skinless chicken breasts, fat trimmed
• ½ diced yellow onion
• 1 20oz. bottle bbq sauce (or you can use GTK homemade sauce)

For the Tangy Vinegar Slaw:

• ½ head napa cabbage - sliced thin or shredded
• ½ head purple cabbage - sliced thin or shredded
• ¼ medium red onion - thinly sliced
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• ¼ cup oil ( we used peanut oil)
• ¼ teaspoon dry mustard
• ¼ teaspoon celery salt

For the GTK BBQ Sauce:

• ½ C ketchup (Trader Joe's Organic or other organic ketchup)
• 2 Tbsp brown sugar
• 2 Tbsp worcestershire sauce
• 1 Tbsp cider vinegar
• 3-4 dashes hot pepper sauce (we use smokey chipotle pepper sauce) - adjust based on the amount of heat you prefer
• 1 clove garlic, minced
• ¼ tsp Coleman dry mustard powder
• 1 tsp liquid smoke
• 1 Tbsp molasses
• ¼ tsp salt

Instructions

For the GTK BBQ sauce:

1. In a bowl, whisk all ingredients together.

For the Slow Cooker BBQ Chicken:

1. Pour the bbq sauce into the slow cooker
2. Add the chicken breasts and onions and turn to coat.
3. Cook on high for 3-4 hours, or on low for 6-7 hours
4. Once chicken is cooked through, remove it from slow cooker and shred on a cutting board using two forks. Place the shredded chicken back into slow cooker and stir to coat with the sauce.

For the Tangy Slaw:

1. In a small saucepan, bring the vinegar, oil and honey to a boil. Remove from the heat and add the celery salt and dry mustard. Whisk the ingredients together and pour into a bowl to cool. Once cooled slightly, pour over cabbage and onion mixture and toss to cover evenly.
2. Refrigerate until ready to serve.

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