Crock Pot BBQ Chicken Sliders, Savory Waffle Buns, and Paleo Coleslaw

I am not really a huge fan of chicken. I’m not usually a big fan of BBQ. But sometimes the planets align and I love them. I don’t know, I guess my tasters are just fickle, or bipolar, whatever.

I had a whole chicken in the fridge and I had every intention of making roasted chicken. I told Josh and his reaction was not enthusiastic. So, on a whim I changed the plans for the day. All that was really necessary was to cook the chicken. Really I just wanted the bones so I could make chicken broth (recipe to come). Well that and it needed cooked right away, I didn’t want to let it sit another day in the fridge.

My whim? Crock pot BBQ chicken sliders. The results were pretty darn good, if I don’t say so myself. For these I used chipotle mayo (recipe to come), pickles, Paleo coleslaw and savory waffle buns. The savory waffles would be great as a side or to use for an egg sandwich. They freeze and reheat well, I just heated mine back up in the waffle iron.

Crock Pot BBQ Chicken Sliders

1 whole chicken, skin and fat removed, about 5 lbs

Seasoning of choice (I used about 2-3 TBS of my BBQ Rub, could have used more but I ran out)

2-4  TBS water

16 oz BBQ sauce (your favorite or homemade. I will eventually post a good recipe for blueberry bbq sauce)

1.       Remove skin and excess fat from chicken. This can be a little tricky, a really good sharp knife helps.

2.       Cover chicken in seasoning.

3.       Crumple some aluminum foil and set in bottom of crock pot so the chicken doesn’t sit down in its juices.

4.       Set chicken on foil,  ad water, cover, cook on low for 5-6 hours.

5.       Remove chicken from crock pot, allow to cool some so you can handle it.

6.       Pour juices from crock pot, reserve for broth if desired. Also remove foil.

7.       Shred chicken and return meat to the crock pot.

8.       Mix in BBQ sauce, keep on low until you are ready to serve.

Paleo Coleslaw

1 bag coleslaw mix

3/4 cup homemade mayonnaise

2 TBS apple cider vinegar

3 TBS honey

salt and pepper to taste

1.       Mix mayonnaise, honey, vinegar, and salt and pepper in a bowl.

2.       Stir in coleslaw mix. Refrigerate for at least 2 hours

Make this to your tastes. I use less vinegar because we don’t like a strong vinegar flavor.

 

Savory Waffle Buns

From PaleoOMG

Makes about 10 servings (20 total mini waffles)

2 cups almond flour

½ teaspoon baking soda

½ teaspoon garlic powder (Next time I will use 2-4 fresh cloves pressed)

salt and pepper, to taste

3 eggs, whisked

½ cup canned coconut milk

2 tablespoons bacon fat

3 pieces of bacon, cooked and chopped

2 tablespoons chives, finely chopped

1.      To make the waffle buns, mix together almond flour, baking soda, garlic powder, and a bit of salt and pepper.

2.      Then add eggs, coconut milk, bacon fat, chopped bacon, and chives and mix well to combine.

3.      Heat up a waffle iron and pour mixture into the center of each waffle area. You want the buns to be small so only about 1.5 tablespoons of the mixture will do to create a small waffle bun. Cook until slightly crispy.  

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