Crockpot Pulled Chicken

Last week I picked up a yummy container of Tahoe BBQ seasoning; made by Heart Rock Herb & Spice Co. The blend of spices smells so flavorful! You could use it on ribs, grilled chicken or even corn on the cob, for today’s recipe I wanted a fix-it-and-forget-it kind of meal. I make the coleslaw the night before and the chicken in the crockpot morning of so it’s ready for dinner without the hassle. There are quite a few steps to this recipe, but it really is simple. Break out the crockpot and let’s make dinner!

Ingredientspulled chicken
Makes six servings.

6 buns
6 slices smoked provolone
2 tbs BBQ spice blend
2 lbs chicken breasts
2 tbs olive oil
1/2 onion, chopped
4 cups chicken broth

Pat the chicken dry. Lightly coat each chicken breast with BBQ spice blend, cover and place in the fridge until ready to use. Place the olive oil and chicken in the crockpot, add the chicken broth and cover. Cook on high for four hours and low for eight hours. Once the chicken is done cooking, transfer the meat to a large bowl and shred using 2 forks. Toss in your favorite BBQ sauce and keep warm until ready to use.

Creamy Coleslaw
1 bag of slaw mix
2 tbs milk
1/4 cup mayonnaise
2 tbs apple cider vinegar
2 tsp sugar
1/4 tsp Salt

Mix creamy coleslaw ingredients together. Taste and season with more sugar, salt and pepper as desired. Refrigerate until ready to use. To assemble the sandwich, toast the buns on the grill or toasted oven with one slice of cheese, top with shredded chicken, BBQ sauce and creamy coleslaw. Serve warm and enjoy!! Stay tuned next week for my Cauliflowers Chilaquiles.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Call (530)539-4504 to book your next dinner party. Let me do the cooking for you!

 

This entry was posted in Poultry.