Root Beer Pulled Chicken
March 07, 2015
"Economical chicken thighs made easier by using a slow cooker!"
- FOR CHICKEN
- FOR RAINBOW SLAW
- Serving Size: 1 (312.8 g)
- Calories 570.3
- Total Fat - 26.2 g
- Saturated Fat - 7.7 g
- Cholesterol - 174.5 mg
- Sodium - 1175.9 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 2.3 g
- Sugars - 28.8 g
- Protein - 33.2 g
- Calcium - 108.3 mg
- Iron - 3.4 mg
- Vitamin C - 35.8 mg
- Thiamin - 0.3 mg
FOR THE CHICKEN & SAUCE
Coat your slow cooker with non-stick cooking spray.
Sprinkle the chicken with seasoned salt and place in the slow cooker. Pour the root beer over the chicken.
Cover and cook on high for 6 hours.
Meanwhile, heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 5 minutes, until golden. stir in the ketchup, brown sugar, molasses, mustard and liquid smoke. Simmer, covered, for 10 minutes, stirring occasionally.
Drain the liquid from the slow cooker, reserving 1/2 cup. Discard the remainder.
Shred the chicken; stir in the warm sauce and the reserved cooking liquid.
FOR THE RAINBOW SLAW
In a large bowl, whisk together the mayonnaise, cider vinegar, vegetable oil, sugar, celery seed, and black pepper.
Fold in the broccoli slaw, shredded cabbage and sliced snow peas.
Cover and refrigerate until serving.
On each seeded roll, place 1/2 cup chicken mixture and 1/4 to 1/3 cup rainbow slaw.
Tips & Variations
No special items needed.