BBQ Pulled Chicken Sandwiches with Radish/Beet/Carrot Coleslaw

The coleslaw was inspired by my lovely and creative friend Taryl who was telling me how she shredded carrot and beet to make a salad with quinoa. Sounds amazing doesn't it? Clearly I needed to find a reason to grate carrots a beets. Viola! My version of a Coleslaw! Matt did the chicken bit all by himself, so the recipe is all his idea!

BBQ Pulled Chicken Sandwiches

Serves 2

 

Ingredients

2 chicken breasts
28oz can of tomato sauce
2-4 big buns
1 small yellow onion, diced
5 picine peppers, crushed up
1 tsp cayenne
2 tsp chipotle chili powder
2 tsp paprika
1 tbsp cumin
salt and pepper

You can adjust the above spices to the level you prefer.

Instructions

1. Get out your slow cooker.
2. Trim any fat on the chicken breasts and place in slow cooker.
3. Add the spices and chopped onion to the tomato sauce and mix around. Put the tomato sauce mixture into the slow cooker.
4. Cook on low for 8 hours or on high for 4.
5. Once the chicken is fully cooked and juicy as hell, take the breasts out of the sauce and shred all the chicken meat.
6. Remove all the sauce from the crock pot and reserve in a bowl. Place chicken back into the crock pot and add back as much sauce as you desire. The more sauce, the more sloppy your sandwich will be! Discard remaining sauce.
7. Serve on buns and top with coleslaw. For gluten free version, just eat the chicken in a bowl with the coleslaw on top - its SUPER good that way!

Radish/Beet/Carrot Coleslaw

Serves 2

 

Ingredients

1/2 beet
2 carrots
4 radishes
1/2 cup cilantro leaves, chopped
1 tsp extra virgin olive oil
juice of one lime
salt and pepper

 

Instructions

1. With the big side of a box grater, grate half a beet, the carrots and radishes.
2. Add grated veggies to a bowl and add cilantro, and all the other ingredients.
3. Mix up and top the chicken burgers with it! Also tastes good on its own.