Slow Cooked BBQ Pulled Chicken with Jicama Slaw, (yields 4-6) 

From Team Musket Powder Contributor 

Ingredients

Slow Cooked BBQ Chicken

• 1 lb. boneless, skinless chicken breasts
• 1/4 c your favorite Musket Powder
• Cooking spray
• 2/3 c BBQ sauce, divided
• Your favorite bun for a BBQ sandwich

Slaw

• 1 c bag slaw mix
• 1 c jicama,diced (a delicious root, ask your produce attendant at your local grocery store, they will know what it is)
• Juice from half a lime
• 1/4 c mayonnaise
• Your favorite Musket Powder to taste 

Instructions

1. Season your chicken on all sides with your favorite Musket Powder.
2. Spray the bottom and sides of the slow cooker with cooking spray, then lay in chicken breasts.
3. Pour about 1/3 cup of the BBQ sauce over the chicken.
4. Cook for 3 hours on high or 6 hours on low.
5. Right before the chicken is finished, mix the slaw, jicama, lime, mayo, salt, and pepper.
6. Once the chicken has cooked, turn the cooker off and use 2 forks to shred apart.
7. Add the remaining 1/3 cup of BBQ sauce and stir well, continuing to break up the chicken.
8. Pile that chicken and slaw on a bun, and enjoy!