Slow Cooker Shredded Barbecue Chicken With Kefir Cilantro Slaw
This recipe beautifully combines tender, flavorful barbecue chicken with a creamy and crunchy slaw, all served on a toasted whole wheat bun. The tangy homemade barbecue sauce adds a delicious kick to the succulent chicken, while the colorful slaw provides a refreshing and vibrant contrast in every bite. Perfect for a satisfying and wholesome meal that will surely impress your family and guests.
— Constant Cookbook
Ingredients
- 1/2 tsp canola oil
- 2 garlic cloves, minced
- 1 cup ketchup
- 2 tbsp cider vinegar
- 2 tbsp molasses
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 chipotle pepper, seeded & minced
- 1 tsp adobo sauce
- 2 lbs. boneless, skinless chicken thighs, fat trimmed (about 6 thighs)
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp canola oil
- 1/3 cup Green Valley Organics (Redwood Hill) plain kefir
- 1 tbsp apple cider vinegar
- 1 1/2 tsp honey
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 1/4 small green cabbage, thinly sliced (about 1 1/2 cups)
- 1/4 small purple cabbage, thinly sliced (about 1 1/2 cups)
- 1 cup shredded carrot
- 1/4 cup minced cilantro
- 4 whole wheat hamburger buns, split and lightly toasted
Instructions
- The Sauce:
- Heat the canola oil in a medium saucepan set over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the ketchup, cider vinegar, molasses, Dijon mustard, Worcestershire sauce, chipotle pepper and adobo sauce. Whisk to combine. Heat the sauce until simmering.
- The Chicken:
- Season the chicken thighs with salt and pepper.
- Heat the oil in a large skillet set over medium-high heat. Add half of the chicken and brown on both sides, 2 to 3 minutes per side. Repeat with the remaining chicken.
- Place the chicken into the bottom of a large slow cooker.
- Pour the barbecue sauce over the chicken and turn to coat.
- Set the slow cooker to LOW and cook until the chicken is tender, about 4 hours.
- Transfer the chicken to a cutting board and shred with 2 forks. Return the chicken to the slow cooker and toss to coat with the sauce.
- The Slaw:
- In a medium bowl, whisk together the Kefir, cider vinegar, honey, Dijon mustard, salt and pepper.
- In a large bowl, toss together the green and purple cabbage, shredded carrot and cilantro. Toss to coat with the dressing.
- Pour the dressing over the slaw mixture and toss to coat.
- Putting it Together:
- Place one hamburger bun half on each of 8 plates. Top each with ½ cup of the chicken mixture and ½ cup of the slaw. Serve.
Cook Time
4H10M
Prep Time
PT25M
Yield
Serves 8
Nutrition
- Serving Size: 0.5 Cup Chicken + 0.5 Cup Slaw + 0.5 Hamburger Bun
- Calories: 248.6 kcal
- Carbohydrate Content: 35.9 g
- Protein Content: 15.8 g
- Fat Content: 4.8 g
- Saturated Fat Content: 0.9 g
- Cholesterol Content: 43.4 mg
- Sodium Content: 836.6 mg
- Fiber Content: 4.3 g
- Sugar Content: 9.5 g
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