BBQ Chicken Cole Slaw

By Susan52

Ingredients

• 1 Medium onion
• 1- 1.5 lb chicken breast
• 1 cup bbq sauce
• 1/2 head cabbage
• 3 Medium carrots
• 1/4 hass avocado
• 3 tablespoons greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon pickle juice
• 2 tablespoons white balsamic or apple cider vinegar
• 2 tablespoons olive oil
• salt & pepper (to taste)

Details

Servings 6
Preparation time 20mins
Adapted from asunshinyday.com

Preparation

Step 1

Slice 2/3 of the onion and place in a single layer at the bottom of a slow cooker. Salt & pepper chicken breasts and place whole on top of the onions. Pour 3/4 Cup of BBQ sauce over the chicken. Cover and set to cook on low for 6-8 hours.

Add the remaining onion and carrots to a food processor using the shredding attachment until finely shredded. (If you don't have this you can just grate or slice very thinly). Slice the cabbage thinly and toss in a large bowl with the carrot and onion.

Using a blender, food processor or immersion blender, combine the dressing ingredients (avocado, yogurt, mayo, pickle juice, vinegar, oil, salt & pepper) until smooth & creamy. If the dressing it too thick, you can add a tablespoon of water to thin it out. Pour the dressing over the cabbage carrot mixture and toss well to coat. Refrigerate for a few hours to let the flavors meld.

When BBQ chicken is done, carefully remove the breasts and shred using two forks. Toss in a bowl with some of the cooking liquid and the remaining BBQ sauce.

You can choose to let the chicken cool in the fridge and toss with the coleslaw mixture. Or serve warm with cole slaw on the bottom and pulled bbq chicken on top.