Easy Pulled Barbecue Chicken
Serves: 10 sandwiches
  • 8 boneless, skinless chicken thighs
  • salt and pepper
  • 1 tablespoon olive oil
  • ½ yellow onion, grated with juices (should be about ¼ cup)
  • 3 garlic cloves, minced
  • ¾ cup ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons molasses
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 teaspoon ground dry mustard
  • 1 tablespoon Worcestershire
  • coleslaw
  • ½ head green cabbage, finely shredded
  • ½ head red cabbage, finely shredded
  • 2 large carrots, finely shredded
  • ½ red onion, finely sliced
  • ½ cup mayonnaise
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • Salt and freshly ground black pepper
  • 10 soft hamburger buns
  1. Season both sides of the chicken with salt and pepper. Place in the bottom of a slow cooker.
  2. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and saute for 5 minutes.
  3. Add remaining ingredients and simmer for 15 minutes, until sauce thickens.
  4. Pour sauce over chicken and set slow-cooker on low for 6 hours or high for 4.
  5. Meanwhile, make the coleslaw. Put the cabbage, onion and carrot in a medium bowl. Whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper in a small bowl. Pour dressing over cabbage mixture and toss well to coat.
  6. When the slow cooker is done, shred the chicken using two forks and leave in slow-cooker to keep warm.
  7. When ready to serve, lightly toast the buns, top with a large spoonful of chicken and some coleslaw and eat immediately.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2020/03/15/barbecue-chicken/