Buying an entire chicken is my new fav thing to do.
You save money, cook once, get leftovers and there’s minimal hands on time.
Once you get past removing the innards (bag), washing the chicken and rubbing your hands all over her bare skin, it’s totally not that bad.
Especially when there’s BBQ to be had.
Sweet ‘n’ tangy BBQ with spicy, creamy chipotle buttermilk slaw will make me slather any chicken, any day.
At first, I thought of baking the bird and basting her all over with BBQ sauce using a hand dandy food brush, but I don’t have one.
Then, I glanced at
the clock in my kitchen my phone ’cause I don’t have a clock in the kitchen (what?! crazy, I know) and realized I had a fun date with Lui and friends in T-40 minutes and chickens don’t go the undercooked route well.
A few extra washed dishes and she found herself cozied up in the slow cooker with a bunch of onions and pretty much an entire bottle of my fav Trader Joe’s brand BBQ sauce.
Now, onto the slaw.
If you ask me, and lots of other folks, I think, a BBQ sandwich isn’t complete without some slaw action.
Tender juicy meat needs that cabbagey crunch to balance the texture world.
And besides it being a BBQ necessity, it’s super easy to make with the food processor taking ALL the credit. Even slicing the cabbage and half broccoli head that found its way in.
“Food processors are a cook’s best friend.” – lauren
So profound. I know.
Why eat one massive sandwich when I can munch on two mini BBQ slaw sliders?
They’re not that big, I promise.
But they are ridiculously addicting. I was spooning perfect ratio bites of chicken to slaw all night long.
Tangy buttermilk kicked up a notch with smokey chipotle pepper, gave the slaw personality all its own.
Paired with sweet hickory tomato BBQ sauce, this was a flavor packed meal with lazy day effort, just my style.
So grab a chicken and dive on in, tomorrow’s the weekend and who wants to cook?
Let’s let dinner make itself!
Are you a set-it-and-forget-it cooker or do you mind every single step?
slow cooked bbq chicken with buttermilk chipotle slaw
Prep Time: 20 minutes
Cook Time: 4 – 8 hours
Keywords: slow-cooker sandwich chicken cabbage broccoli bbq sauce
Ingredients (6 servings)
- For the chicken:
- 1, 4-5 lb chicken, preferable pasture raised
- 1 jar favorite BBQ sauce, I used Trader Joe’s Bold & Smoky Kansas City Style BBQ sauce
- 1-2 Tbsp oil, I used grapeseed but you can use olive, canola or coconut even
- 1 orange, zested and juiced
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 4-5 onions, sliced
- For the slaw:
- 1/2 head green cabbage, or shredded coleslaw mix
- 1/2 head broccoli
- 4 green onions
- 1/3 c. buttermilk
- 1/4 c. plain non-fat yogurt
- 1/4 c. mayo
- 1 chipotle pepper in adobe
- 6-8 mint leaves, or 1/3 c. cilantro leaves
- 1/2 tsp smoked paprika
- 1/2 tsp smoked salt
- 2 Tbsp apple cider vinegar
- Serve on mini whole wheat pitas and enjoy!
Rinse chicken and pat dry with a kitchen towel.
Drizzle with oil and massage paprika, salt and pepper all over chicken.
In the slow cooker, first place the sliced onions, then add the chicken. Pour over the bbq sauce, orange juice and zest.
Cook on low for 7-8 hours or high for 4-5 hours.
Once cooked, chicken can be easily pulled from the bone, shredded, coated in sauce again and is ready for sandwiches.
For the slaw, start with the sauce first, it can be made the day ahead if desired, and then just combine with the cabbage/broccoli mix about 10 minutes before serving. Leftovers are great as well.
In a food processor chop the green onions.
Next, add the buttermilk, yogurt, mayo, paprika, salt, pepper, vinegar, mint and chipotle, blend until combined.
Remove from food processor to the serving bowl and use the same processor to slice the cabbage and broccoli, or use shredded coleslaw mix.
Combine with most of the sauce, I had a bit extra that I drizzled on each individual bite, cause I’m weird like that.
Enjoy slaw atop bbq chicken on a mini whole wheat pita!