First, I should say I find the term “sammies” quite annoying, yet I use it frequently. Thank you Rachel Ray. This is an easy meal if you own a crock pot aka slow cooker. If you don’t own one, I suggest you go buy one immediately! You can find them very reasonably priced and they can be a lifesaver for preparing meals when life is super busy. Which is pretty much always.
We love barbecue – shredded pork barbecue loaded with a vinegar based sauce. It’s a Southern thang. However, pork bbq isn’t the healthiest thing, and I don’t even know how to prepare it at home. This however, is a tasty alternative, and made with boneless, skinless chicken – it’s a healthier alternative too.
All you need is –
your choice of chicken – I used boneless/skinless breasts (2 lbs)
Place your chicken in the crockpot – can be fresh or frozen. Dump the sauce all over the chicken – I used a whole bottle for 2 lbs. Cook on low for 6-8 hours. (You can cook it in under 4 hours on high if not frozen, but I usually just set it on low for 6 hours.) It’s not going to dry out due to the sauce and you are going to shred it, so the time is dependent upon your cooker, how much chicken you are preparing, if it was frozen, etc. Just make sure it is cooked long enough. No raw chicken 😛
Once done, just take a fork and shred up your chicken.
- 1/4 cup red wine vinegar
- 2 tablespoons sugar *I used Splenda
- 2 tablespoons peanut or vegetable oil, eyeball it *I used olive oil
- 1 sack, 16 ounces, shredded cabbage mix for slaw salads
- 1 teaspoon salt
- Salt and pepper
Mix vinegar and Splenda. Add oil. Add cabbage to dressing and season with salt and pepper. Toss
with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
This slaw had a good flavor, but I’m not sure the purpose of the oil. I think I could have left it out and been fine. I prefer a vinegar based slaw over a mayo based, so it just depends on what floats your boat.