1 Cup BBQ Sauce (look for one low in sugar and made without high fructose corn syrup)
Optional garnishes for Chicken:
Jalapeño
Bell peppers
Avocado
Cilantro
Lime wedge
Tangy Slaw Ingredients:
2 C Broccoli Slaw Mix (green)
1 bunch cilantro, chopped
½ avocado
Dressing Ingredients:
½ C Olive Oil
½ C Apple Cider Vinegar
1 Tbsp Dijon mustard
Salt/pepper to taste
¼ Tsp of each: onion, paprika, garlic, turmeric, dill
Directions:
Place chicken in your crockpot. Sprinkle with salt and pepper. Pour in ½ cup water and ½ cup BBQ sauce so chicken is completely covered.
Let cook for 3-4 hours on high.
While chicken is cooking you can prepare the slaw. In a small bowl, whisk all your dressing ingredients together then pour over slaw mix. Cover and let chill in the fridge.
Once the chicken is done, let it cool for about 20 minutes before shredding with two forks. Chicken should pull apart easily.
To assemble, place a scoop of pulled chicken in either a lettuce wrap or tortilla. Sprinkle on your slaw then garnish with fresh lime juice, cilantro, thin sliced bell peppers, and jalapeno.
Nutrition:
Yields: 4-6 tacos
Serving size: 2 Tacos (2.5 ounces of chicken, ½ cup slaw)
Pulled BBQ Crockpot Chicken Tacos