Dinner Time: Southwest Pulled Chicken

My current favorite sandwich also involves one of the simplest crockpot tricks ever.  Somehow a deceptively easy meal just tastes better than one that required 47 steps and 103 ingredients.  This sweet yet zesty pulled chicken is delicious on a simple bun (if you're a purist), but I take it to the another level of yummy by adding a slightly spicy Southwest slaw.  

Crockpot Pulled Chicken

2 lbs of boneless skinless chicken thighs
1 yellow onion, thinly sliced (if you like)
1 cup of zesty Italian salad dressing
1/2 bottle of your favorite BBQ sauce 


  1. Combine all ingredients and cook on high for 4-6 hours in crock pot.  Stir occasionally to prevent burning.
  2. When fully cooked, drain some of the liquid and shred with two forks.
  3. Add additional barbecue sauce if you wish. 
Note: use a good barbecue sauce.  Because there are so few ingredients, it is essential that the sauce you select is flavorful!  I like Sweet Baby Ray's or KC Masterpiece.  
Also, if you're not a chicken fan, you could certainly substitute pork for a classic pulled pork sammie!

Southwest Slaw 
(a variant on my dad's famous recipe)

1 bag of broccoli slaw 
(OR one julienned green cabbage)
1 small jicama, diced into small bites
Half of one red onion, diced finely
1 cup of mayonnaise (or more to taste)
juice of one lime
8-10 shakes of Chipotle Tabasco sauce
salt and pepper to taste

  1. Combine all ingredients, stir well. 
  2. Refrigerate to chill well.  Serve cold. 
The pulled chicken is especially scrumptious with a heaping scoop of slaw on top.  I like this combination on toasted King's Hawaiian rolls or Jalapeño-cheddar buns.  Serve with some baked beans, and dinner couldn't be easier!  Enjoy with a cold libation!                                                                  

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