BBQ Pulled Chicken & Sweet Corn Slaw Meal Prep Bowl
Slow-cooker BBQ pulled chicken with Greek yogurt corn slaw and brown rice.
- Prep
- 20 min
- Cook
- 4 hr
- Total
- 4 hr 20 min
- Makes
- 4 bowls
Where our Sticky BBQ Chicken & Sweet Corn Slaw Bowl glazes sliced chicken in the oven, this version slow-cooks chicken thighs in barbecue sauce until they shred, which holds up better over several days. The slaw is packed separately so it stays crunchy.
Why this recipe works
Thighs stay moist through long cooking and reheating, unlike breasts. A splash of vinegar balances the sweetness of bottled barbecue sauce.
Ingredient notes
Barbecue sauces vary; choose a thick one, as the chicken releases juice as it cooks. Check labels for gluten.
Common mistakes
- Cooking on high for too long, which dries the edges.
- Packing slaw with hot chicken.
What to serve with it
Pickles or pickled jalapeños.
Meal prep
Chicken lasts 4 days; slaw is best within 2 to 3 days.
More bowls like this
Cooking tips
Reduce the sauce on the stovetop for 5 minutes if it's thin after cooking. Keep the slaw separate until eating.
Swaps and variations
Use pork shoulder (cook 8 hours on low). Use chicken breast for 3 to 3 1/2 hours on low.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and rice to 165°F (74°C); eat slaw cold.
Recipe
BBQ Pulled Chicken & Sweet Corn Slaw Meal Prep Bowl
- Prep
- 20 min
- Cook
- 4 hr
- Total
- 4 hr 20 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the slaw
- For the rice
You’ll need: slow cooker; medium saucepan with lid; large bowl; 4 meal prep containers; instant-read thermometer
Method
-
Put the chicken in the slow cooker. Mix the barbecue sauce, 1 tablespoon vinegar, smoked paprika and garlic powder and pour over. Cook on low 4 hours, until the chicken reaches 165°F (74°C) and shreds easily.
-
Shred the chicken in the sauce with two forks.
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes.
-
Whisk the yogurt, 1 tablespoon vinegar, honey and salt and toss with the cabbage and corn.
-
Divide rice and chicken among 4 containers and pack the slaw in separate containers. Cool before sealing.
Questions
Can I use an Instant Pot?
Yes, 10 minutes high pressure with natural release.
Can I freeze it?
Freeze the chicken in sauce for up to 3 months.
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