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Add olive oil, chicken and BBQ sauce to Crockpot. Cook on low for 8 hours or on high for 4 hours. Shred chicken once cooking time is complete, then add chicken back to pot with sauce to mix.
Meanwhile, mix together ingredients for coleslaw. Serve with chicken in meal prep bowls for a healthy lunch, otherwise serve with optional sides as suggested above.
Chicken freezes well in glass bowls up to 3 months, or keeps in fridge up to 5 days. Defrost in fridge overnight and warm up in microwave for 2-3 minutes to serve after freezing.
Add olive oil, chicken and BBQ sauce to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 6-8 minutes (depends on size of breasts).
Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 8 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Shred chicken once cooking time is complete, then add chicken back to pot with sauce to mix. Serve with kale slaw and enjoy!