Name: Slow Cooker Island BBQ Chicken and Spicy Slaw Salad
Ingredients: 2lbs skinless chicken breasts; 1 bottle of barbecue sauce (preferably a fruity one i.e. guava, mango or papaya. I used Tom’s Guava BBQ Sauce found at Fresh Market, check your specialty markets or grocery stores for similar products) —- (see edit note below); 2 splashes balsamic vinegar; medium onion, sliced thin; 1/4 cup raisins; salt and pepper, to taste; your favorite sandwich buns (I used Arnold’s Whole Wheat Sandwich Thins)

Ingredients

2lbs skinless chicken breasts
1 bottle of barbecue sauce (preferably a fruity one i.e. guava, mango or papaya. I used Tom’s Guava BBQ Sauce found at Fresh Market, check your specialty markets or grocery stores for similar products) —- (see edit note below)
2 splashes balsamic vinegar
medium onion, sliced thin
1/4 cup raisins
salt and pepper, to taste
your favorite sandwich buns (I used Arnold’s Whole Wheat Sandwich Thins)

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Instructions

Place chicken breasts into slow cooker and sprinkle salt and pepper to both sides. Add sliced onion and raisins. Pour 3/4 bottle of barbecue sauce and 2 splashes balsamic vinegar over chicken and combine. Cover and cook on low for 6-8 hours.
When cooking is complete, take 2 forks and gently pull apart chicken breasts. Take remainder of barbecue sauce and pour over chicken and combine. I like to add a little water to the bottle and swirl to pick up any leftover sauce and add that as well. Let shredded chicken sit in crock-pot uncovered for about 15 minutes to warm up in additional sauce.
Add shredded chicken to your favorite sandwich bun and enjoy!

Notes

If you are unable to find “fruity” barbecue sauce (like I was unable to today), try adding a couple of teaspoons of mango chutney and/or fruit preserves. I added mango chutney to sweeten up the sauce and give it a little something something from the tropics. 🙂