It was a big week for our hometown as our favored college basketball team made it to the national finals! We celebrated by making perfect game day food…Slow Cooker Barbeque Chicken Sandwiches with cole slaw and grain free hamburger buns. The close game was a nail biter and they lost (sad) but we are proud of their hard work getting there and their excellent season. I have a feeling they’ll be back!
This amazing recipe comes from the talented Daniel Walker from her Against All Grain Cookbook-Delectable Paleo Recipes to Eat Well & Feel Great. I made a few adaptations, not that her recipe needed it. I subbed dates for honey and added kale to the slaw to make these more nutritionally dense. All of her recipes are drool worthy and her cookbooks are beautifully photographed. If you don’t own any of her cookbooks…you should!
Also, I am excited to introduce an excellent and clean brand of mixes by Simple Mills. My daughter, whose a young mom and committed to clean eating, has been using their products with great success. This is what I used for the hamburger buns. They sopped up the delicious juices from the chicken and the buns held together. So many grain free/gluten-free baked goods fall apart. Not these. One box makes 3 buns, FYI.
All of their mixes are quick and easy and have simple natural ingredients. Check out their whole line of baked goods where I linked to their website above ⇑ It’s nice to have something to throw together fast, in your pantry. Where can you get Simple Mills products? I’ve seen some variety at Fred Meyer, Whole Foods, and for those of you in town…at Huckleberry’s.
And for the pulled bbq chicken, place all of the ingredients in your 4 quart slow cooker and stir. Put the lid on and cook on high for 3 hours. The dates actually fall apart in the cooking process.
Makes your kitchen smell heavenly!
Plan for another hour of cooking after the chicken is shredded. At some point make the slaw and let sit for the flavors to blend.
I’ll be back soon with a wonderful chowder. Stay tuned!
Slow Cooker Barbeque Chicken Sandwiches (serves 6)
1 pound skinless organic chicken breasts
1 1/2 pounds boneless, skinless chicken thighs
3/4 cup diced yellow onions
1/2 cup + 2 tablespoons white vinegar
6 pitted medjool dates (or 1/2 cup honey)
1/4 cup tomato paste
2 tablespoons coconut aminos
1 1/2 tablespoons all-natural liquid smoke
2 teaspoons minced garlic
2 teaspoons red boat fish sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or more if more heat is desired)
1/2 teaspoon allspice
1/4 teaspoon cracked black pepper
1 cup shredded green cabbage
1 cup shredded red cabbage
1 cup shredded deveined kale leaves (a chiffonade chop gives great results)
1/2 cup shredded carrots
1/4 cup mayonnaise (I use this brand)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon sea salt
dash of black pepper
Simple Mills Artisan Bread Mix
apple cider vinegar
Place all of the chicken ingredients in a slow cooker and cook on high for 3 hours. Remove the chicken, shred with 2 forks, then return to the pot and continue cooking for an hour.
Meanwhile, make the slaw. Place all of the cole slaw ingredients in a bowl and stir to combine. Refrigerate for at least 30 minutes before serving.
To make the buns, follow instructions on the back of the box. They give you some options as to whether to make small dinner rolls, a loaf or flatbread. I used the flatbread option and made 3 buns per box. After finished baking, place under broiler to get a golden crust.
Serve the chicken on these grain free Hamburger buns with the slaw on top or on the side.