Pulled BBQ Chicken
Ingredients:
- 1. 3-4 pounds of boneless chicken breast
- 2. BBQ sauce (I am very generous and just pour enough to cover the chicken)
- 3. 2-3 tablespoons of Italian dressing (although I have to be honest I don’t measure and just poor a bit in)
Directions
- 1. Spray your crock pot or instant pot. Place chicken, BBQ sauce, and Italian dressing inside and mix well. Cook on low for 6-8 hours (for thawed chicken 7 hours worked for me). Once cooked, pull chicken with a fork.
Coleslaw
Ingredients
- 1- 16 ounce bag of coleslaw mix
- 1/2 cup of Avocado mayo (I love Primal Kitchen)
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
Instructions
Mix all ingredients together in a bowl. Let chill until you are ready to dish up. I like to make earlier in the day so that way everything can marinate together.
Roasted Potatoes/ Sweet Potatoes
Ingredients
- 2 russet potatoes, diced
- 2 sweet potatoes, diced
- Olive oil
- Salt and Pepper
Instructions
- Preheat oven to 425 (I like to use convection mode on my oven)
- Line a sheet pan with parchment paper
- Combine potatoes and olive oil (I usually just pour enough to coat the potatoes so I don’t typically have a measurement) in bowl and coat well.
- Place potatoes on sheet pan and season with salt and pepper (You could use garlic powder, paprika, etc or what other seasonings you would prefer)
- Cook potatoes for 20 minutes and flip. Depending on how crispy they are at time of first flip, I will typically cook for at least 10 minutes and recheck, cooking longer if needed.
**Serve however you choose. I like to serve as a BBQ chicken bowl with diced sweet potatoes and coleslaw. My husband likes to eat it as a pulled chicken sandwich. This makes for great leftovers, whether for lunch or dinner.