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:
In a bowl, whisk all ingredients together.
For the Slow Cooker BBQ Chicken:
Pour the bbq sauce into the slow cooker
Add the chicken breasts and onions and turn to coat.
Cook on high for 3-4 hours, or on low for 6-7 hours
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:
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.
Refrigerate until ready to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pulled-bbq-chicken-sandwiches-with-tangy-slaw/