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Slow Cooked Honey BBQ Chicken Tacos

adapted from Half Baked Harvest

Ingredients

  • 2 lbs Chicken Legs usually this is 2 legs (bone in, skin on)
  • 1.5 cups Honey BBQ sauce preferably homemade (see note for recipe!) or primal kitchen
  • 1 cup water or chicken bone broth
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • t tsp garlic powder
  • 1/2 tsp cinnamon
  • 1 1/2 tsp salt
  • 2 ripe avocados
  • 1 lime
  • corn tortillas for serving

For the Slaw

  • 1/2 small head of green cabbage, shredded
  • 1/2 cup cilantro
  • olive oil
  • salt and pepper
  • 1/2-1 cup fermented, raw sauerkraut

Instructions

  • Preheat the oven to 325 F
  • Put the chicken legs in a dutch oven. Add water or broth, BBQ sauce, spices, and salt to the pot.
  • Cook in the oven for 2.5 - 3 hours until the chicken shreds easily off the bone.
  • Remove the legs from the pot and shred. Discard the bones. Put the shredded chicken back in the pot. You can shred the skins and add those to the pot as well or discard them.
  • Stir the shredded chicken back into the sauce, adding up to 1/2 cup more barbecue sauce if it looks a little dry. Let it simmer together over medium-low heat for about 5 minutes.

Make the Slaw

  • Combine the shredded cabbage, cilantro, EVOO, salt and pepper. Then add in sauerkraut to your preference and gently mix. You can also skip the sauerkraut and add a splash of ACV instead.

Assemble

  • Mash the avocado with lime juice and a pinch of salt. To assemble the tacos, warm the corn tortillas, then fill them with the BBQ chicken, slaw, and a generous spoonful of mashed avocado. Optional to drizzle the tacos with more raw honey.

Notes

I highly recommend my homemade barbecue sauce for this recipe!  Click Here