Ingredients
- 4 large chicken breasts (~2.5lbs)
- 1 cup bbq sauce
- 1/2 cup honey
- 1/4 cup sriracha
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1 tsp salt
Coleslaw
- 16oz bag coleslaw mix
- 1 cup plain greek yogurt
- 1/2 cup mayo
- 1/4 cup red wine vinegar
- 2 tbsp honey
- 2 tbsp celery seed
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- To a slow cooker, spray bottom with nonstick spray. Add chicken evenly.
- In a bowl, whisk together remaining ingredients.
- Pour over top of chicken and cook on low for 4 hours or high for 2 hours until easily shreds.
- Shred chicken and stir to mix with all of the juices. Serve on buns with coleslaw and pickles, in tacos, on top of salads, etc.
- To make the coleslaw, add the slaw mix to a bowl. In a smaller bowl, whisk together remainder of ingredients and then pour on top of coleslaw. Toss until well coated.
Category: dinner, lunch, meal prep, chicken, crock pot
Method: crockpot
Cuisine: American
Diet: Gluten Free
