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

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!


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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