Healthy BBQ Chicken and Cole Slaw


I have two opinions when it comes to meat. I am either completely turned off by the idea of eating meat or I’m going in on BBQ pork, ribs and brisket and there’s no stopping me. I absolutely love BBQ. It is one of my favorite indulgences. However, it is definitely not the best thing for you. I was really craving tender, juicy BBQ, but I’ve really been trying to keep it clean. Usually if I’m craving something, I go big. If I’m going to eat something indulgent, I’m going to do it right. But honestly, when I was eating this “healthier” BBQ chicken and cole slaw, I didn’t feel like I was missing out on anything. Okay, maybe I would’ve also enjoyed a side of mac n’ cheese. But seriously. This meal was SO good! The chicken was so tender that it fell apart with barely any fork work. I used chicken instead of pork and opted for an organic BBQ sauce that had good ingredients. I stayed away from sauces that were high in sugar or had ingredients that I could not pronounce. The slaw was the perfect pairing with this chicken. I’ll admit I used a tablespoon of mayo. There are plenty of mayo-free slaws out there, but I find a little bit goes a long way. We are all about balance here in the caffeinated kitchen. Overall, this was probably one of the easiest recipes I’ve ever made. I’m not really sure if this counts as cooking, thats how simple it is. Anyone can do this! Enjoy!
You will need:
BBQ Chicken
2 boneless skinless chicken breasts
1 bottle of BBQ sauce
1 cup of chicken stock
Cole Slaw
1/2 green cabbage
1/2 purple cabbage
1 tbsp. Mayonaise
1 tbsp. Dijon mustard
1/4 cup apple cider vinegar
1/4 cup olive oil
Since I have a very small crockpot, I had to cut my chicken breasts in half so there were two large pieces, but you can leave yours whole if you have a large crockpot. Sear chicken breasts in a pan on high heat until they have a golden color on both sides. Place chicken into crockpot with your favorite BBQ sauce. I used half a bottle of sweet sauce and half a bottle of a vinegar-based sauce. Add the chicken broth, cover and cook for 6-8 hours, or until the chicken is fork tender. While your chicken is cooking, thinly shred your cabbage and add to a bowl. In a separate bowl add mayo, mustard, vinegar and oil and mix until combines. Add this dressing to your cabbage and let it soak for at least an hour before serving. Once your chicken is cooked, shred with a fork and drain excess liquid. Serve with Cole slaw and enjoy!

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