Has there ever been anything as beautiful and wonderful as a sunny, 65°, spring day in Minnesota? I don’t think so. Meal prep was a real sacrifice today since it was a perfect day to be outside. Thankfully, I was done in time for us to take a quick walk around the neighborhood to track down a Co-Op we haven’t visited before. We heard they have Halo Top (which I am currently eating while I write this)!
Last week, my boss and I spent a day exploring Minneapolis doing outreach for a new property. We walked into a little take out BBQ restaurant and it smelled SO GOOD. I have been craving BBQ ever since. So, when it came time to brainstorm meals for this week, I knew that something BBQ had to be on the list.
Usually, I make my own BBQ sauce but I decided to cut corners this time and found the “cleanest” BBQ sauce that I could. By that I mean, I found one which has an ingredient list with only 1 ingredient that I couldn’t pronounce. I consider that pretty darn good.
There is just something about pulled BBQ sandwiches with coleslaw that is so spring time in Minnesota. So, I created this delicious Pulled Chipotle BBQ Chicken which is good enough on its own that there is no need for a bun! (Though for all you lucky gluten eaters, it would be really delicious on a bun too). Eat it up with a crispy side of broccoli slaw for a nutritional veggie kick!
Honey Chipotle BBQ Pulled Chicken (Crockpot) with Creamy Broccoli Slaw
Ingredients
For the chicken4 boneless chicken breast
½ cup BBQ sauce (I used Big Rick’s)
¼ cup apple cider vinegar
1 chipotle pepper
2 tbs adobo sauce
2 cloves garlic
2 tbs organic honey
½ white onion, sliced
For the coleslaw
1 bag pre-cut broccoli slaw
2 tbs apple cider vinegar
½ cup mayonnaise
2 tbs honey
2 tbs sour cream
¼ cup chopped cilantro
2 tsp celery salt
1 tsp chipotle adobo sauce
Directions
- In a large bowl, mix together the vinegar, mayo, honey, sour cream, cilantro, salt and adobo sauce. Add broccoli slaw and mix well. Cover and refrigerate.
- Combine BBQ sauce, honey, vinegar, garlic, chipotle pepper, adobo and sliced onion in the bottom of a crockpot. Mix well. Add chicken breasts on top and flip to coat each side.
- Cover and cook on high for 3 hours or low for 5 hours until chicken is cooked through.
- Using two forks, shred the chicken then stir it around to allow the chicken to soak up the sauce.
- Plate up a big scoop of chicken with some slaw on the sidde and eat up!
Thanks for reading and eating! Questions, comments, funny kitchen stories? Comment here or find me on Instagram (@megshealthybalance). Tag your food photos on Instagram with #ahealthybalanceblog
xo – M
