Crockpot BBQ Chicken Bowl

Crockpot BBQ Chicken Bowls

Ingredients:

For the BBQ Slow-Cooked Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs

• 1 cup Tenayo Foods Al Pastor BBQ Sauce 

• 1/2 cup chicken broth

• 1 tablespoon apple cider vinegar

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

For the Coleslaw:

• 4 cups coleslaw mix

• 1/2 cup mayonnaise

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• Salt and pepper, to taste

For the Corn:

• 1 15oz. can of corn, drained

For Assembling:

• 1 avocado, sliced thin

• 1/2 cup cheddar cheese

• Drizzle of Tenayo Foods Al Pastor BBQ Sauce

• Diced scallions, for garnish

Instructions:

1. Place the chicken in the slow cooker. 

2. In a bowl, mix the BBQ sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.

3. Pour the sauce over the chicken, ensuring it’s well coated. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and can be easily shredded.

4. Once cooked, shred the chicken with two forks or a hand mixer and mix it well with the sauce in the slow cooker. Keep warm until serving.

5. Preheat your oven to 425°F (220°C).

6. In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.

7. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.

8. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.

9. In a large bowl, add the coleslaw mix. Pour the dressing over top and toss to combine. Chill until ready to serve.

10. Preheat a pan to medium-high heat.

11. Add the drained corn to the pan and cook for 8-10 minutes, stirring occasionally until lightly charred.

12. Divide the roasted sweet potatoes, corn, and coleslaw among 4 serving bowls.

13. Top with a generous portion of BBQ slow-cooked chicken.

14. Garnish with sliced avocado, cheese, a drizzle of Tenayo Foods Al Pastor BBQ Sauce, and scallions. 

15. Serve the BBQ slow-cooked chicken bowls immediately and enjoy!

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