BBQ Pulled Chicken, Sweet Potatoes, Slaw

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Enjoy the flavors of a summer BBQ with this slow-cooked chicken hit.  A baked sweet potato and a seasoned coleslaw side finish this tasty meal.  

Ingredients

• 1 ½ cups Stubbs BBQ sauce 
• 1/2 cup water
• 3 lbs chicken breasts
• 4 sweet potatoes
• 3 tbsp extra virgin olive oil
• 3 tbsp apple cider vinegar 
• 2 tbsp maple syrup
• Salt and pepper to taste 
• 1 bag of tri color slaw 
• 1 cup of shredded carrots
• 1 cup of purple cabbage, thinly sliced 
• ¼ cup of chopped cilantro
• ¼ cup chopped green onions
• Optional Toppings: pepitas for slaw 

 

Instructions

• • Stir together bbq sauce and water in the bottom of the slow cooker. Add chicken and turn to coat. Place lid on and cook on high 3-4 hrs or low for 6-7 hrs. Shred chicken with 2 forks. Pull out 1 lb meat for this week and freeze leftovers. 
  • Wrap sweet potatoes in tin foil and bake at 400 F for 45-60 min or until soft. 
  • In a small bowl, wisk oil, vinegar, maple syrup and a sprinkle of salt and pepper. In a large bowl, toss slaw, carrots, cabbage, cilantro and green onions together. Pour dressing over slaw and toss to combine. Taste to adjust seasonings if needed. 
  • Divide potatoes into 4 containers and add chicken. Put slaw in a separate container so you can heat the chicken and potatoes before eating. Top with pepitas if using right before serving. 

  ** if you have an instant pot, you can put 1 cup of water in the bottom, add a trivet and place sweet potatoes inside. Cook on manual high pressure for 23 minutes, and allow to naturally release pressure for 5 minutes before quick release instead of baking in the oven if desired. 

Nutrition:

1 potato with BBQ chicken and ¼ recipe of slaw ~ 459 calories, 13 g fat, 48g net carb, 28g protein