Pulled BBQ Chicken Sandwiches with Tangy Slaw
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Prep time: 
Cook time: 
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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.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pulled-bbq-chicken-sandwiches-with-tangy-slaw/