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Pulled Chicken with Tangy Coleslaw
Created by: Howcan Team
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 6 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a slow cooker, combine 1 cup barbecue sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1/4 cup Dijon mustard, 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt and pepper to taste.
- Add 2 lbs of boneless, skinless chicken breasts to the slow cooker and toss to coat with the sauce.
- Cover and cook on low for 4-5 hours, or until the chicken is tender and easily pulls apart with a fork.
- While the chicken is cooking, prepare the tangy coleslaw by combining 6 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, and salt and pepper to taste in a large bowl. Mix well to combine and refrigerate until ready to serve.
- Once the chicken is cooked, use two forks to shred the meat directly in the slow cooker, mixing it with the sauce.
- To serve, place a generous portion of the pulled chicken on a plate and top with a scoop of tangy coleslaw. Enjoy!
Pulled chicken with tangy coleslaw is a classic Southern dish that originated in the United States. It is believed to have roots in the barbecue traditions of the American South, where slow-cooked, tender pulled chicken is paired with a zesty and crunchy coleslaw. This dish has become a staple at barbecue joints and family gatherings across the country. The succulent, smoky flavor of the pulled chicken combined with the refreshing tang of the coleslaw creates a perfect balance of flavors and textures. Some renowned chefs and restaurants known for their exceptional pulled chicken with tangy coleslaw include Rodney Scott's Whole Hog BBQ in Charleston, South Carolina, and Martin's Bar-B-Que Joint in Nashville, Tennessee. For the best version of this dish, it's crucial to get the seasoning and slow-cooking of the chicken just right, and to balance the coleslaw's tanginess with the perfect amount of sweetness and crunch. Alternatively, some cooks also add a hint of heat to the coleslaw with a dash of hot sauce or cayenne pepper for an extra kick.
260 min
6
380 calories
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