hickory brown sugar
Fall Barbecue Tacos
Servings:
Prep: 15 minutes
Cook: 5 minutes
Note: When increasing serving size, your prep time and cook time may vary.
For safe meat preparation, reference the USDA website.
Fall Barbecue Tacos
Ingredients
Chicken :
- 1 bottle KC Masterpiece® Hickory Brown Sugar Barbecue Sauce®
- 1/2 cup chicken broth
- 1 yellow onion, diced (approx. 1/2 cup)
- 2-3 chicken breasts
Kale Slaw :
- 2 Tbsp. olive oil
- 1 bunch kale, chopped
- 1 green apple, diced
- 1 jalapeño, thinly sliced
- 2 Tbsp. dijon mustard
- 1 Tbsp. vinegar
- 1 Tbsp. honey
- salt and pepper, to taste
Prep
- In a slow cooker, combine the KC Masterpiece® sauce, chicken broth and onion. Place the chicken in the pot and turn meat until evenly coated.
Cook
- Cook the chicken on low for 6-8 hours, or on high for 4 hours. Make sure the meat reaches an internal temperature of at least 165ºF. When the chicken is done, use 2 forks for shred the chicken.
- For the kale slaw: while the chicken is cooking, heat the olive oil in a large frying pan over medium-high heat. Sauté the kale until cooked then transfer to a large mixing bowl. Add the apple, jalapeño. In a separate mixing bowl, whisk together the dijon mustard, vinegar and honey. Pour the dressing over the kale mixture, toss to coat. Salt and pepper to taste.
- Scoop the chicken mixture into a warmed tortilla shell. Top with the kale slaw. Serve immediately.
Recipe created by The Every Hostess on behalf of KC Masterpiece® barbecue sauce.
