PREP TIME: 30 mins | COOK TIME: 4-6 hours| SERVINGS: 4
For the chicken and BBQ Sauce:
4 boneless skinless chicken breasts
1 cup (250ml) Fulton’s Maple BBQ Sauce
1/4 (60 ml) cup Italian dressing
1/4 cup (60ml) brown sugar
1Tbsp. Worcestershire sauce
salt to taste
For the BBQ Coleslaw:
1/4 cup (60ml) Fulton’s Maple BBQ Sauce
1/4 cup (60ml) mayonnaise
1/4 cup (60ml) thinly sliced green onion
1 Tbsp. cider vinegar
4 cups (1litre) shredded cabbage or 1 bag of coleslaw blend
Combine all coleslaw ingredients together and refrigerate.
1. Lightly season each chicken breast with a small pinch of salt. Place in crockpot / slow cooker. In a mixing bowl combine Fulton’s Maple BBQ Sauce, Italian dressing, brown sugar and Worcestershire sauce.
Pour over chicken.
2. Cover and cook on low for 4-6 hours or until chicken pulls apart easily. Shred with two forks, then put the lid back on and let cook in the sauce for an additional 10-15 minutes to soak in the flavour. Serve on buns topped with BBQ Coleslaw (or over rice, in wraps, on a salad, or as is).