For Chicken: 3 lbs chicken--you can use a combo of boneless skinless breasts and thighs or bone-in chicken pieces with the skin off
3 Tbl Shallot Extra Virgin Olive Oil
2 oz 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 best-quality mayonnaise
1/2 sour cream or greek yogurt
2 Tbl sugar, or to taste
2 Tbl Green Apple White Balsamic
1 Tbl dry mustard
2 tsp Celery Salt
1 tsp lemon zest or preserved lemon, finely chopped
Salt and freshly ground pepper

Sweet Pecan Rub is a customer favorite…for good reason! This blend is 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? Pulled chicken. Lori put chicken in the slow cooker with sweet pecan, and in a few hours, she had sweet, tender pulled chicken. It’s excellent on this slider with a cool, creamy coleslaw. A great dish that makes lots of sandwiches. Perfect if you’re feeding a crowd!


1.For Chicken: Sprinkle the Sweet Pecan Rub over the chicken pieces. Place in a slow cooker and cook for four hours on low.
2.Remove the chicken from the slow cooker and allow to cool. Using two forks, pull the chicken into bite sized pieces.
3.For Creamy Cole Slaw: In a large bowl mix cabbage, carrots and onion. In a small bowl mix mayonnaise, sour cream or yogurt, sugar, vinegar, dry mustard, celery salt and lemon zest or preserved lemon. Mix until smooth.
4.Pour mayonnaise mixture over cabbage. Season with salt and pepper to taste.
5.Cover and refrigerate at least 1 hour before serving.

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