Shredded BBQ Chicken
Serve on sandwich buns with mango coleslaw, corn on the cob, and watermelon.
Prep
0
min
Cook
480
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1 mango, peeled and shredded (about one cup)
- 1/4 teaspoon pepper
- 16oz bag of shredded green cabbage and carrots (coleslaw mix)
🥩Meat & Seafood(1)
- 2 pounds boneless skinless chicken breasts, fat trimmed
🫙Pantry Staples(2)
- 1 tablespoon honey
- 1 tablespoon light brown sugar
🧂Spices & Seasonings(3)
- 1 tablespoon chili powder
- 2 teaspoons curry powder
- 1/2 teaspoon salt
🍯Sauces & Condiments(5)
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce
- 1 cup ketchup
- 1 cup mayonnaise
- 2 tablespoons Worcestershire
Nutrition (per serving)
Calories
384
Protein
25g
Carbs
20g
Fat
23g
👨🍳 Instructions
- 1
Label your freezer bag.
- 2
Add all ingredients to your freezer bag.
- 3
Remove as much air as possible, seal, and freeze for up to three months.
- 4
Thaw freezer bag overnight in refrigerator or in water in the morning.
- 5
Add contents of freezer bag to crockpot.
- 6
Cook on 'low' setting for 6-8 hours.
- 7
Shred chicken and stir.
- 8
Mix all coleslaw ingredients in a large bowl. If you want, you can prepare the day ahead of time and store in the refrigerator.
💡 Pro Tips
- ✓Freeze chicken breasts individually wrapped in plastic wrap before adding to the freezer bag to prevent them from bonding into a single mass, which increases thaw time by 2-3 hours and creates uneven cooking in the crockpot.technique2-3 hour increase in thaw time
- ✓Cook on low for 6-8 hours but check internal temperature at 6 hours—boneless skinless breasts reach safe 165°F faster than expected due to low thermal mass, risking overcooking and stringy shreds (optimal is 160-162°F for retained moisture).timing165°F safe temp, 160-162°F optimal
- ✓Add mango to the crockpot only in the final 30 minutes of cooking because its enzymes (bromelain and papain) break down chicken proteins if heated longer, resulting in mushy texture rather than distinct shreds.ingredient30 minutes maximum heating
- ✓Hold the coleslaw mixture at 4°C for no more than 4 hours before serving because the shredded cabbage releases 15-20% of its water content into the mayo dressing, creating a soggy texture and diluted flavor.timing4 hour maximum hold time
- ✓Use a 3:1 ratio of mayo to acid (Worcestershire/hot sauce acts as acid here) in the coleslaw because this emulsion ratio prevents the dressing from separating and keeps the vegetables crisp by reducing water penetration into cell structures.ingredient3:1 ratio (mayo to acid)
Share this recipe
Prep
0
min
Cook
480
min
Serves
8
people
Level
beginner
Share this recipe
Shredded BBQ Chicken
Serve on sandwich buns with mango coleslaw, corn on the cob, and watermelon.
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1 mango, peeled and shredded (about one cup)
- 1/4 teaspoon pepper
- 16oz bag of shredded green cabbage and carrots (coleslaw mix)
🥩Meat & Seafood(1)
- 2 pounds boneless skinless chicken breasts, fat trimmed
🫙Pantry Staples(2)
- 1 tablespoon honey
- 1 tablespoon light brown sugar
🧂Spices & Seasonings(3)
- 1 tablespoon chili powder
- 2 teaspoons curry powder
- 1/2 teaspoon salt
🍯Sauces & Condiments(5)
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce
- 1 cup ketchup
- 1 cup mayonnaise
- 2 tablespoons Worcestershire
Nutrition (per serving)
Calories
384
Protein
25g
Carbs
20g
Fat
23g
👨🍳 Instructions
- 1
Label your freezer bag.
- 2
Add all ingredients to your freezer bag.
- 3
Remove as much air as possible, seal, and freeze for up to three months.
- 4
Thaw freezer bag overnight in refrigerator or in water in the morning.
- 5
Add contents of freezer bag to crockpot.
- 6
Cook on 'low' setting for 6-8 hours.
- 7
Shred chicken and stir.
- 8
Mix all coleslaw ingredients in a large bowl. If you want, you can prepare the day ahead of time and store in the refrigerator.
💡 Pro Tips
- ✓Freeze chicken breasts individually wrapped in plastic wrap before adding to the freezer bag to prevent them from bonding into a single mass, which increases thaw time by 2-3 hours and creates uneven cooking in the crockpot.technique2-3 hour increase in thaw time
- ✓Cook on low for 6-8 hours but check internal temperature at 6 hours—boneless skinless breasts reach safe 165°F faster than expected due to low thermal mass, risking overcooking and stringy shreds (optimal is 160-162°F for retained moisture).timing165°F safe temp, 160-162°F optimal
- ✓Add mango to the crockpot only in the final 30 minutes of cooking because its enzymes (bromelain and papain) break down chicken proteins if heated longer, resulting in mushy texture rather than distinct shreds.ingredient30 minutes maximum heating
- ✓Hold the coleslaw mixture at 4°C for no more than 4 hours before serving because the shredded cabbage releases 15-20% of its water content into the mayo dressing, creating a soggy texture and diluted flavor.timing4 hour maximum hold time
- ✓Use a 3:1 ratio of mayo to acid (Worcestershire/hot sauce acts as acid here) in the coleslaw because this emulsion ratio prevents the dressing from separating and keeps the vegetables crisp by reducing water penetration into cell structures.ingredient3:1 ratio (mayo to acid)