Best Barbecue Chicken Hoecakes With Vinegar Slaw Recipes

CAROLINA-STYLE VINEGAR BBQ CHICKEN

Carolina-Style Vinegar BBQ Chicken image

I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. -Ramona Parris, Canton, Georgia

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon reduced-sodium chicken base
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split, optional

Steps:

In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.

Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BBQ CHICKEN SLAW

BBQ Chicken Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pint yellow cherry tomatoes, quartered
Kosher salt and freshly ground black pepper
1 green bell pepper
2 cups shredded rotisserie chicken
2 scallions, whites sliced thinly on the bias up to the pale greens, dark green tops reserved for garnish
1/2 head red cabbage, super finely shredded on a mandoline
BBQ Vinaigrette, recipe follows
1 cup crispy bacon bits
1/4 cup smoky BBQ sauce
1/4 cup olive oil
3 tablespoons white vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside.
Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips.
In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper.
Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw.
In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste.