Sweet Pecan Rub the perfect sweet, savory, smoky combo. We love it on ribs on the grill. And it’s a great weeknight solution for pork tenderloin. Another great idea?This pulled chicken! It’s excellent on this slider with a cool, creamy coleslaw. Ready for a sweet surprise? We work our Pineapple White Balsamic Vinegar into the slaw for a cool and tangy topping for these fun sandwiches. Dig In!
Time: 4 hrs
Serves 8-10Rating
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Loading...| 3 lbs boneless, skinless chicken thighs | |
| 3 Tbl Shallot Extra Virgin Olive Oil | |
| 1/4 cup Sweet Pecan Rub | |
| For the Creamy Cole Slaw: | |
| 1 head green cabbage, finely shredded | |
| 2 large carrots, finely shredded | |
| 1/2 small red onion, sliced thinly | |
| 1/2 cup mayonnaise | |
| 1/2 greek yogurt | |
| 2 Tbl sugar, or to taste | |
| 2 Tbl Pineapple White Balsamic | |
| 1 Tbl ground mustard | |
| 2 tsp Celery Salt | |
| 1 tsp lemon zest | |
| Salt and freshly ground pepper |
| 1. | In the bowl of a slow cooker, combine the chicken, onion, Sweet Pecan Rub, Shallot Extra Virgin Olive Oil and salt. Stir to make sure the chicken is well coated. Cook on high for 4 hours. When the chicken is cooked, use two forks to pull the chicken into bite sized pieces. |
| 2. | While the chicken is cooking, make the Creamy Cole Slaw. In a large bowl mix cabbage, carrots and onion. In a small bowl mix mayonnaise, sour cream, sugar, vinegar, dry mustard, celery salt and lemon zest or preserved lemon. Mix until smooth. |
| 3. | Pour mayonnaise mixture over cabbage. Taste and adjust with salt and pepper to taste. Cover and refrigerate at least 1 hour before serving. |
| 4. | Serve the pulled chicken with a helping of slaw on small slider buns or Hawaiian rolls. |
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