Ingredients
For the Chicken:
- 1 lb organic boneless, skinless chicken breasts
- 1/2 cup chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 cup your favorite wing sauce
- 2 tablespoons butter
For the Coleslaw:
- 16 oz package coleslaw
- 4 stalks celery, finely chopped
- 4 green onions, thinly sliced
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon dried ranch dressing mix
- 1 teaspoon sugar
- 1/4 cup blue cheese crumbles
Instructions
For the Chicken:
- Place the chicken in the slow cooker with chicken stock, garlic powder, onion powder, and kosher salt. Cook on low for 4-5 hours. When chicken is cooked, shred with two forks. Add wing sauce and butter. Mix thoroughly and let cook for an additional 10 minutes.
For the Coleslaw:
- While chicken is cooking, prepare coleslaw by placing the cabbage, celery and sliced onions in a large bowl. Make the dressing by mixing mayonnaise, buttermilk, dried ranch dressing mix and sugar in a small bowl. Add to cabbage mix and toss to coat cabbage. Add blue cheese and stir just to combine. Coleslaw can be made up to a day ahead.
- When ready to serve, scoop chicken into a flour tortilla and top with desired amount of coleslaw. Garnish with extra blue cheese crumbles and ranch dressing if desired.