BBQ Chicken and Homemade Cole Slaw Recipe
Slow cooker shredded chicken is the secret to these juicy BBQ chicken sandwiches. An easy recipe that's great for feeding a hungry crowd.
Servings 12 Sandwiches
Calories 385kcal
Equipment
Ingredients
For the BBQ Shredded Chicken
- 6 Chicken Breast boneless and skinless
- 1 cup Ketchup
- 2 tablespoon Worcestershire Sauce
- 1 cup Vegetable Broth
- 1 tablespoon Yellow Mustard
- ½ cup Brown Sugar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ⅛ teaspoon All Spice
- ⅛ teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- 3 Lemon Slices with the skin and seeds removed
- 1 whole shallot quartered
For the Homemade Cole Slaw
- 1 Celery Stalk
- 1 Carrot medium
- 6 tablespoon Mayonnaise
- 6 tablespoon Plain Greek Yogurt
- 2 teaspoon Yellow Mustard
- 2 teaspoon Apple Cider Vinegar
- 4 teaspoon Sugar I used sugar in the raw
- 1 teaspoon Salt
- Pepper to taste
- 16 ounces Shredded Cabbage
Additional Ingredients
- 12 Slider Buns
Instructions
Slow Cooker BBQ Chicken
- In a medium mixing bowl, whisk together the ketchup, Worcestershire sauce, vegetable broth, yellow mustard, brown sugar, nutmeg, ginger, allspice, cayenne pepper, smoked paprika, and garlic powder until smooth.
- Place the chicken breasts into the slow cooker. Add the lemon slices and quartered shallot, then pour the sauce over the chicken.
- Cover and cook on Low for 8 hours or High for 4 hours, until the chicken is tender and reaches an internal temperature of at least 165°F.
- Remove and discard the lemon slices and shallots.
- Shred the chicken directly in the slow cooker using two forks, then stir it into the cooking juices. Let it sit for 5 to 10 minutes so the chicken absorbs the flavorful sauce.
- Use a slotted spoon to serve the shredded BBQ chicken on slider buns.
Homemade Coleslaw
- In a large mixing bowl, combine the shredded cabbage, celery, and carrot.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, yellow mustard, apple cider vinegar, sugar, kosher salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate until ready to serve.
- Top each BBQ chicken slider with a generous scoop of homemade coleslaw before serving.
Notes
- Removing the lemon slices and shallots before shredding keeps the sauce smooth while leaving behind all their flavor.
- After shredding, let the chicken rest in the sauce for several minutes to let it soak up the juices.
- The coleslaw can be prepared up to one day in advance and stored in the refrigerator.
- Leftover shredded chicken is delicious on baked potatoes, salads, wraps, or sandwiches.
Nutrition
Serving: 1 sandwich | Calories: 385kcal | Carbohydrates: 27g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 735mg | Potassium: 670mg | Fiber: 2g | Sugar: 16g | Vitamin D: 0.2µg | Calcium: 92mg | Iron: 2mg
