Slow Cooker Shredded Barbecue Chicken with Kefir Cilantro Slaw
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
4 hrs 25 mins
-
Total Time
4 hrs 35 mins
-
Servings
8 Servings
-
Calories
2486 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Shredded Barbecue Chicken with Kefir Cilantro Slaw
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Make school night dinners a breeze with these slow cooker shredded barbecue chicken sandwiches, topped with a light kefir cilantro slaw.
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Ingredients
The Sauce:
- ½ teaspoon canola oil
- 2 garlic cloves minced
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ chipotle pepper seeded & minced
- 1 teaspoon adobo sauce
The Chicken:
- 2 lbs. boneless skinless chicken thighs, fat trimmed (about 6 thighs)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon canola oil
The slaw:
- ⅓ cup Green Valley Organics Redwood Hill plain kefir
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- ¼ small green cabbage thinly sliced (about 1 ½ cups)
- ¼ small purple cabbage thinly sliced (about 1 ½ cups)
- 1 cup shredded carrot
- ¼ 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.
Notes
Nutrition Information
Show Details
Serving
0.5Cup Chicken + 0.5 Cup Slaw + 0.5 Hamburger Bun
Calories
248.6kcal
(12%)
Carbohydrates
35.9g
(12%)
Protein
15.8g
(32%)
Fat
4.8g
(7%)
Saturated Fat
0.9g
(5%)
Cholesterol
43.4mg
(14%)
Sodium
836.6mg
(35%)
Potassium
346.5mg
(10%)
Fiber
4.3g
(17%)
Sugar
9.5g
(19%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2486 kcal
% Daily Value*
| Serving | 0.5Cup Chicken + 0.5 Cup Slaw + 0.5 Hamburger Bun | |
| Calories | 248.6kcal | 12% |
| Carbohydrates | 35.9g | 12% |
| Protein | 15.8g | 32% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 43.4mg | 14% |
| Sodium | 836.6mg | 35% |
| Potassium | 346.5mg | 7% |
| Fiber | 4.3g | 17% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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