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Published April 30, 2014. This post may contain affiliate links. Please read my disclosure policy.
Man oh man did I enjoy making and eating this. I can’t even tell you how anti slow cooker I used to be, but gosh are they so efficient and mindless to use. This recipe consists of few ingredients and thanks to the slow cooker the bbq pulled chicken recipe came out fantastic! It doesn’t stop there though because the caramelized balsamic onions that go on top were amazing along with the creamy coleslaw. When you take the first bite you get so many amazing flavors at the same time you can’t help but devour the sandwich, it’s that good. So, if you’ve got some bbq sauce, a chicken, a few onions and a slow cooker then make this BBQ Pulled Chicken Recipe with Balsamic Onions and Slaw tonight!
What is bbq with out mac ‘n’ cheese?
On a side note, I am really digging making these wood planks that I am putting the food on! Found a cool reclaimed wood dealer in the city and am really enjoying seeing how these photos are coming out! Especially love this bbq pulled chicken recipe with balsamic onions and slaw on it. All the colors just seemed to pop!
You know I had to get all up in this bbq chicken’s business with a close-up shot!
Make it, Eat it, Love it!
BBQ Pulled Chicken Recipe with Balsamic Onions and Slaw
For the Chicken:
- 3 seasoned and cooked chicken breasts
- 1 bottle of your favorite bbq sauce
- 1/2 cup of water
- 6 to asted brioche buns
For the Onions:
- 1 sliced red onion
- 1 teaspoon of unsalted butter
- 1 teaspoon of sugar
- 1/4 cup of balsamic vinegar
For the Slaw:
- 1 bag of chopped coleslaw mix
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of celery seed
- Kosher salt and fresh cracked pepper to taste
- Place the cooked chicken breasts, bbq sauce and water in a slow cooker lined with a slow cooker liner on low heat for 8 hours. Once cooked, pull apart the chicken using two forks to shred it.
- Next, in a medium size saute pan on medium high with butter, caramelize the onions (this can take up to 30 minutes to do so). After 10 to 15 minutes of cooking the onions add in the sugar to help sweeten and caramelize. After 20 to 25 more minutes of cooking, deglaze with the onions with balsamic vinegar and cook until the balsamic vinegar is almost gone. Once cooked, set aside.
- In a large bowl mix together the mayonnaise, vinegar, celery seed, salt and pepper and toss in the chopped coleslaw mix (you will have to chop the coleslaw mix as it comes to you shredded).
- To Serve: Place the bbq pulled chicken on a toasted bun and top off with the caramelized balsamic onions and a tablespoon or two of creamy coleslaw.