It's Hump Day! This dish will most definitely kill your mid-week slump! Pile on the shredded chicken and cole slaw and enjoy this easy week night meal!
Ingredients For BBQ Chicken:
2 ½ lbs. Chicken (can go in the crock pot frozen!)
½ Onion, Chopped
3 Cloves Garlic, Minced
1 (8oz.) Can Tomato sauce
1 (4oz.) Can Diced Green Chiles
3 TBS Apple Cider Vinegar
1 TBS Tomato Paste
1 TBS Smoked Paprika
1 TBS Worcestershire Sauce
2 TBS Dry Mustard
1 Jalepeno, Minced
1 TBS Brown Sugar (I have made this recipe with AND without the brown sugar… to me it tastes the same, so add as wanted per your goals; it will not change the flavor of the dish!)
Ingredient For Cole Slaw:
½ Head Green Cabbage, Cored and Thinly Sliced
½ Head Purple Cabbage, Cored and Thinly Sliced
2 Carrots, Sliced in to Ribbons (use a veggie peeler!)
¼ Cup Apple Cider Vinegar
2-3 TBS Plain Greek Yogurt
1 TBS Sugar (I usually substitute honey!)
1 tsp Salt
1 Pinch Crushed Red Pepper
For Final Dish:
Cilantro For Garnish (or add the cilantro right in to your cole slaw… it’s delicious!)
· Combine all ingredients in your slow cooker and cook for 6-8 hours on low. Shred the chicken before serving!
·Combine vinegar, yogurt, sugar (honey), salt and pepper in medium bowl. Whisk to combine.
·Add sliced cabbage and carrots, tossing to cover.
·Refrigerate until ready to eat
Place a good amount of the BBQ Pulled Chicken on top of the tostada shell and top with cole slaw. Garnish with Cilnatro