Wednesday, August 7, 2013

Monthly Menu: Beer BBQ Pulled Chicken & Tangy Coleslaw Sandwiches with Sweet Corn

     Today's menu was brought to you by my awesome crockpot!  I love using my crockpot, how about you?  It's so great when you can put in some simple ingredients and the result is an awesome meal!

August 6: Beer BBQ Pulled Chicken & Tangy Coleslaw Sandwiches with Sweet Corn

Beer BBQ Chicken recipe from How Sweet It Is.
Tangy Coleslaw recipe from Food For My Family.

Beer BBQ Chicken


3 lbs boneless, skinless chicken breasts (about 6 large)
1 TBsp onion powder
1 TBsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
8 oz of beer
32 oz of BBQ sauce

How to make it:

Season chicken with onion powder, garlic powder, paprika, salt and pepper.
Add seasoned chicken to crockpot.
Add beer and 24 oz of barbecue sauce.
Cook on low for 8 hours, tossing once or twice if desired.
After 8 hours, shred and add remaining barbecue sauce.
Toss chicken chicken to coat and let sit for 10-15 minutes before serving to absorb everything.
Top with some Tangy Coleslaw and put some on a bun and ENJOY!

Tangy Coleslaw


1 head green cabbage (finely shredded)
1/2 head red cabbage (finely shredded)
1/2 medium red onion (thinly sliced)
1/2 cup white vinegar
3 TBsp honey
1/4 cup oil
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed

How to make it:

In a large bowl toss the green cabbage, red cabbage, and red onion until mixed aside.
In a small saucepan combine the vinegar, honey, and oil.
Bring to boil over medium-high heat.
Remove from heat and stir in the salt, dry mustard, and the celery seed.
Pour the dressing over the cabbage.
Toss to combine.
Allow the slaw to cool, then refrigerate until cold.
Serve as a side or top on the Beer BBQ Pulled Chicken and ENJOY!

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