Barbecue Pulled Chicken Cooked Through

For Barbecue Pulled Chicken Cooked Through, the counter starts with cider vinegar, water, and yellow mustard. Portion it for 4 servings.

Count on 30 minutes of prep, 3 hours of cooking, about 3 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Barbeque Chicken

• ¼ cup cider vinegar
• ½ cup water
• 2 tablespoons yellow mustard
• ½ teaspoon pepper
• 1 ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper rounded
• 1 lemon slice
• 1 white onion or yellow onion
• ¼ cup unsalted butter
• ½ cup catchup
• 2 tablespoons Worcestershire sauce
• ¼ cup dark brown sugar

For the Sweet Coleslaw

• 1 16 oz bag coleslaw mix* or you can shred your own cabbage (½ head + 1 carrot)
• 2 tablespoons diced onion
• ⅓ cup light mayonnaise or Miracle whip
• 2 tablespoons vegetable oil
• ½ cup white sugar
• 1 tablespoon white vinegar or rice vinegar
• ¼ teaspoon kosher salt
• 1 teaspoon poppy seeds

How the cooking goes

1. Slice the onion thinly from root to tip.
2. Blend cider vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon slice, onion, and butter in a saucepan. Simmer uncovered for about 20 minutes. Remove lemon slice.
3. Add ketchup and Worcestershire sauce, heat it until it boils, then take it off the heat.
4. Set chicken in a slow cooker and pour sauce over the top.
5. Cook on LOW for about 6 hours or HIGH for about 3 hours, until chicken shreds easily.
6. Shred chicken while hot and toss with reserved sauce.
7. Whisk coleslaw dressing ingredients, toss with coleslaw, and refrigerate at least 2 hours before serving.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Baked Chicken Marinara for a Weeknight Skillet and Roasted Chicken for a Weeknight Skillet.