Barbecue Chicken Tacos with Apple Kraut Slaw

• 20 ounces, weight Boneless Skinless Chicken Breast
• 1/2 cups Barbecue Sauce Of Your Choice
• 16 ounces, weight Sauerkraut Drained
• 1- 1/2 cup Shredded Cabbage
• 1 whole Small Apple, Cored And Sliced Into Thin Strips
• 1/2 whole Small Red Onion, Sliced Thin
• 1 Tablespoon Fresh Chopped Parsley
• 1/4 cups Vegetable Oil
• 2 Tablespoons White Wine Vinegar
• 2 teaspoons Brown Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Celery Seed
• 12 whole 8" Tortillas Of Your Choice
• 1/2 cups Barbecue Sauce Of Your Choice
• 3 cups Shredded Chicken
• 3 cups Apple Kraut Slaw (from Above)

1. CHICKEN Place chicken breasts in a slow cooker and cover with barbecue sauce.
2. Cook on low for 6 hours, or on high for 3 hours.
3. Shred prior to serving and return the shredded meat to slow cooker for additional 15-20 minutes.
4. SLAW Combine sauerkraut, cabbage, apple, onion, and parsley in a medium bowl, set aside.
5. Whisk vegetable oil, white wine vinegar, brown sugar, salt, and celery seed, in small saucepan over medium heat.
6. Cook and stir until hot and sugar is dissolved.
7. Pour over sauerkraut mixture.
8. Serve immediately.
9. TACOS Place approximately 2 ounces of shredded chicken into a tortilla.
10. Top with 1 Tablespoon of barbecue sauce and 1/4 cup coleslaw.
11. Enjoy!
12. !
13. Nutrition info per 2 tacos with 4 oz chicken, 1/2 cup kraut (total): 423 calories, 11 g fat, 1 g saturated fat, 26.5 g protein, 41 g carbohydrates

chicken, barbecue sauce, cabbage, apple, red onion, fresh chopped parsley, vegetable oil, white wine vinegar, brown sugar, salt, celery, choice, barbecue sauce, chicken, apple kraut slaw

Taken from tastykitchen.com/recipes/main-courses/barbecue-chicken-tacos-with-apple-kraut-slaw/ (may not work)