This is a family favorite and even to the non chicken lover in the family (the husband) he talked about this pulled chicken sandwich for weeks.
Ingredients
The garden gave us a wealth of Habanero peppers this season. So I have been doing a lot of different recipes that includes them or canning them for winter. (If you don’t have habaneros fill free to leave them out.) Also, this is a perfect recipe to throw all in the crockpot for a delicious and Easy lunch or dinner.
- 3-4 lbs. Chicken Breasts
- 16 oz. Prepared Coleslaw
- 2 cups Pineapple Juice
- 1 ½ cups Barbeque Sauce
- 1-2 Habanero peppers (optional)
- 1 cup Brown Sugar
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. Minced Garlic
- 2 tsp. Salt
- 1 Onion sliced
- 2 Tbsp. Of flower to thicken the sauce or I like to use a little cornstarch and water mix.
CROCKPOT- Mix all ingredients but the chicken and onion in a bowl. Add chicken and onions and pour sauce over the top. Cook on high to medium for 4-5 hours. Thicken sauce after cooked if you needed.
STOVE TOP – I like to season my chicken first, cook each side until it gets a nice crust. Take the chicken out to cool and then shred the chicken. Add sauce and onions to the pan cooking on medium heat for 5 min. Add the shredded chicken reduce heat to low. Allow it to cook soaking in the flavors for 10 minutes. Add in your flour or cornstarch water mixture to thicken. Cook for another 10-15 minutes until thickened to your liking.
Add the pulled chicken to a yummy bun and top with slaw mix. Enjoy! 😋
I’m definitely going to try this in the crockpot. Minus the peppers. Cause I have a baby mouth.
You are too funny! Hope you enjoy!! Let me know how you like them.