You Might Cook This Slowly, But It Will Disappear FAST!

Here in the South, we are absolutely rabid about our barbeque, and there have been family feuds fought over which type of sauce is best. Some prefer a sweeter sauce, while others like theirs vinegar-based.

Usually when you go to a place that serves barbeque here, you are just given the meat plain, after it has been slow-roasted. Then you get the option of choosing which sauce to add, and how much you would like, because there is an array of sauces sitting on your table.

When I moved back here, after spending my career years in the frozen North, I had forgotten how barbeque is served here in the South. The first time I was presented with a sandwich of plain meat, I was a bit perplexed. In the North, they mix the sauce and the meat, and you have to take whatever sauce they give you. Imagine!

When I saw Cathy’s amazing barbeque recipe, and that she had also included a recipe for a coleslaw topping (that’s the way we eat our barbeque sandwiches down here, y’all), I knew I had to share it with you. It is a sweet, smoky barbeque, topped with a crunchy-sweet slaw. Now that is some really good eating right there!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  There is a debate raging over whether you must thaw your chicken before you put it in your slow cooker, or if it is okay to put frozen chicken in with the other ingredients. Actually, either method is fine and will work well. Some have noted that the frozen breasts seem to give a juicier result, while others like the way the slow cooking process breaks the meat down, making it very tender. If you do decide to use frozen chicken breasts, just make sure that they are thoroughly cooked before you take them out of your slow cooker. They should have an internal reading of 165 degrees F on a meat thermometer.

Recipe and image courtesy of Cathy Trochelman at Lemon Tree Dwelling