When your chicken is done cooking, you can shred it easily by using a hand/stand mixer, with regular beaters, on medium-low speed. Or you can use the two forks method. Using the mixer is SO much quicker and easier. It might sound a bit crazy, but give it a try. Using two forks works, but it takes a long time and is very hard on your hands and forearms.

If your sauce looks too thin, cook it more to reduce it or thicken it with a slurry of cornstarch before adding the chicken back into the sauce. My favorite way to eat barbeque is on a sandwich bun, topped with coleslaw. The combination is incredibly delicious!

 

INGREDIENTS

For the Chicken

3 lbs. boneless, skinless chicken breasts

1 cup chopped onion

2 Tbsp. butter

¼ cup flour

2 cup pineapple juice

1 cup brown sugar

¾ cup ketchup

1 Tbsp. soy sauce

4 garlic cloves, minced

1½ tsp Worcestershire sauce

1 tsp salt

½ tsp pepper

½ tsp onion powder

½ tsp ginger

 

For the Coleslaw

1 (14 oz.) package coleslaw mix

1 cup diced red pepper

1 cup diced pineapple

½ cup shredded (matchstick) carrots

½ cup chopped macadamia nuts (can substitute slivered almonds)

 

For the Dressing

1 cup mayonnaise

1½ Tbsp. honey

1½ Tbsp. rice wine vinegar

1 tsp celery salt

 

INSTRUCTIONS

For the Chicken

Combine pineapple juice, brown sugar, ketchup, soy sauce, garlic, Worcestershire sauce, and spices in a large measuring cup or mixing bowl. Mix until all ingredients are incorporated, then set aside.

Heat 2 Tbsp. butter in a large skillet over medium-high heat. Add chopped onion and sauté until onion begins to brown. Stir in ¼ cup flour.

Pour pineapple juice mixture into skillet and cook, stirring, over medium-high heat 5 minutes. Sauce will begin to thicken.

Place chicken in slow cooker and cover with sauce. Cook on low heat 6-8 hours

For the Coleslaw

Combine coleslaw mix, red pepper, pineapple, carrot, and nuts in a large mixing bowl.

In a separate bowl, combine dressing ingredients and mix well.

Pour dressing over coleslaw and stir until combined.

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Quick Tip:  If you don’t have a crock pot, or if you just want to cook this in your oven, here’s how you do it. Preheat your oven to 200 degrees F. Prepare your sauce as directed in the recipe. Put your meat into an oven-safe pan and pour the sauce over it. Cover tightly with foil.  Let it cook for about 6 hours and then check it. If you can easily pull the meat apart after that amount of time, it is done. If not, replace the foil (tightly) and continue cooking for 1-2 more hours.

Recipe and image courtesy of Cathy Trochelman at Lemon Tree Dwelling