Slow Cooker Shredded Barbecue Chicken with Kefir Cilantro Slaw

Ingredients

Contains: milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 tsp canola oil
• 2 garlic cloves, minced
• 1 cup ketchup
• 2 tbsp cider vinegar
• 2 tbsp molasses
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/2 chipotle pepper, seeded & minced
• 1 tsp adobo sauce
• 2 lbs. boneless, skinless chicken thighs, fat trimmed (about 6 thighs)
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tsp canola oil
• 1/3 cup Green Valley Organics (Redwood Hill) plain kefir
• 1 tbsp apple cider vinegar
• 1 1/2 tsp honey
• 1 tsp Dijon mustard
• 1/8 tsp salt
• 1/8 tsp ground pepper
• 1/4 small green cabbage, thinly sliced (about 1 1/2 cups)
• 1/4 small purple cabbage, thinly sliced (about 1 1/2 cups)
• 1 cup shredded carrot
• 1/4 cup minced cilantro
• 4 whole wheat hamburger buns, split and lightly toasted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 1/2 tsp canola oil in a small skillet over medium heat. Cook the minced garlic 1 minute until fragrant, then transfer to a 6-quart slow cooker.

2. In a bowl, whisk the ketchup, 2 tbsp cider vinegar, molasses, 1 tbsp Dijon mustard, Worcestershire sauce, minced chipotle pepper and adobo sauce. Pour into the slow cooker.

3. Pat the chicken thighs dry and season with the 1/2 tsp salt and 1/2 tsp ground pepper. Heat the 1 tsp canola oil in a large skillet over medium-high heat and sear the thighs 2 minutes per side.

4. Add the seared chicken to the slow cooker and turn to coat in the sauce. Cover and cook on low for about 4 hours, until the chicken reaches 165°F (74°C) in the thickest part and shreds easily.

5. Transfer the chicken to a cutting board and shred with two forks. Return it to the slow cooker, stir into the sauce and keep warm on low.

6. In a large bowl, whisk the kefir, 1 tbsp apple cider vinegar, honey, 1 tsp Dijon mustard, 1/8 tsp salt and 1/8 tsp ground pepper to make the dressing.

7. Add the thinly sliced green cabbage, purple cabbage, shredded carrot and minced cilantro to the dressing and toss well. Refrigerate for 15 minutes to let the slaw soften slightly.

8. Toast the split hamburger buns lightly. Spoon the shredded barbecue chicken onto the bottom halves, top with the slaw and close with the bun tops.