Servings
Font
Back
5.0 from 3 votes

Slow Cooker Shredded Barbecue Chicken with Kefir Cilantro Slaw

Make school night dinners a breeze with these slow cooker shredded barbecue chicken sandwiches, topped with a light kefir cilantro slaw.

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

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:
    Cup of Yum
  1. Heat the canola oil in a medium saucepan set over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
  2. 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:
  1. Season the chicken thighs with salt and pepper.
  2. 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.
  3. Place the chicken into the bottom of a large slow cooker.
  4. Pour the barbecue sauce over the chicken and turn to coat.
  5. Set the slow cooker to LOW and cook until the chicken is tender, about 4 hours.
  6. 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:
  1. In a medium bowl, whisk together the Kefir, cider vinegar, honey, Dijon mustard, salt and pepper.
  2. In a large bowl, toss together the green and purple cabbage, shredded carrot and cilantro. Toss to coat with the dressing.
  3. Pour the dressing over the slaw mixture and toss to coat.
Putting it Together:
  1. 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

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

% 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.