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Slow Cooker BBQ Pulled Chicken and Coleslaw

May 1, 2019

Print Recipe

Slow Cooker BBQ Pulled Chicken with Coleslaw

my take on one of the easiest bbq meals you can make!
Servings: 4

Ingredients

Cole Slaw

  • 2 pakages coleslaw mix (shredded green and red cabbage with carrots)
  • 1 cup coleslaw dressing check notes for recipies

BBQ Pulled Chicken

  • 3 pounds boneless skinless chicken thighs
  • 3 tbsp bbq dry rub seasoning i used The Salt Lick bbq dry rub
  • 1/2 cup chicken broth
  • 1/2 cup bbq sauce i used rendezvous hot Memphis bbq sauce

Instructions

  • Make the mayonnaise and coleslaw dressing from the attached recipies, mix with the coleslaw mix and let sit in the fridge for at least 8 hours
  • pour the chicken broth in a crock pot, add the chicken thighs and dry rub seasoning, and set the slow cooker on low for 8 hours
  • shred the chicken in the crock pot, add the bbq sauce and cook on low for 30 minutes to an hour
  • serve the pulled chicken over the cole slaw and top with more bbq sauce if you’d like…enjoy!

Notes

the recipe for mayo i use is from Alton Brown
the coleslaw recipe is from Cooking Classy

Make Ahead Greek Salads

May 1, 2019

Print Recipe

Make Ahead Greek Salads

Meal prep greek salads with cucumber, tomato, onion, kalamata olives, and feta cheese with a red wine vinaigrette
Servings: 6

Ingredients

Salad Ingredients

  • 4 whole hot house cucumbers
  • 2 jars kalamata olives (drained)
  • 1 whole red onion (diced)
  • 1 container authentic greek feta in brine
  • 1 pound grape tomatoes

Dressing Ingredients (approx, adjust to taste)

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup greek feta brine
  • 1 whole lemon (juiced)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp oregano

Instructions

  • cut the ends off the cucumbers, slice in half, slice in half again and dice, divide into 6 containers
  • divide the grape tomatoes into the 6 containers
  • drain the jars of kalamata olives and divide into the 6 containers
  • dice the red onion, then submerge the onions in cold water for 10 minutes to take the bite out, drain and divide
  • dice the feta block into bite sezed chunks, save the feta brine, divde feta chunks into the containers
  • combine the red wine vinegar, olive oil, lemon juice, feta brine, salt, pepper, garlic and oregano in a mason jar, 
  • enjoy!
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