Is it even summer if you can't smell the BBQ? Well, Smith's Chef Jeff is here to give us what we need to fill that craving.
Ingredients – Chicken
• 4–5 chicken breasts
• 1 cup chicken stock or broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups BBQ sauce
• 1/2 onion, grated
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
Ingredients – Coleslaw
• 16 oz bag coleslaw mix
• 2 tbsp Dijon mustard
• 1 cup mayonnaise
• 1/4 cup sugar
• 3/4 tsp salt
• 1 tsp onion powder
• 1/2 tsp celery seeds
To Serve
• Buns, as needed
Instructions
Add broth, spices, BBQ sauce, onion, brown sugar, and Worcestershire to a pot over medium heat. Stir and bring to a simmer.
Add chicken breasts, cover, and simmer 4 minutes. Flip and simmer another 4 minutes.
Remove chicken to a plate. Increase heat to medium-high and let sauce reduce while you shred the chicken.
Shred chicken using two forks or your hands.
Return chicken to the sauce and cook 4-5 more minutes until fully cooked and coated.
Mix coleslaw dressing ingredients in a large bowl. Add coleslaw mix and toss to combine.
Serve pulled chicken on buns topped with coleslaw.
