Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw
Serves 815 mins prep360 mins cook
Prepare for the big game by whipping up this easy and delicious entree. These Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw are sure to wow your guests without causing additional stress as you prepare for the party.
0 servings
What you need
hamburger bun, buttered
cup ketchup
cup chicken stock
tbsp salted butter, melted
tbsp apple cider vinegar
tbsp brown sugar
tbsp worcestershire sauce
tbsp low-sodium soy sauce
tbsp hot sauce
tbsp dijon mustard
tsp onion powder
tsp garlic powder
tsp kosher salt
tbsp plain greek yogurt
tbsp honey
tbsp bbq sauce, from the slow cooker!
tsp celery seed
oz green cabbage, [adjustable](1 bag)[/adjustable]
Instructions
0 Measure in [wprm-ingredient text="1 cup ketchup" uid="3"], [wprm-ingredient text="½ cup unsalted chicken stock" uid="4"], melted [wprm-ingredient text="4 tablespoons salted butter" uid="5"], [wprm-ingredient text="3 tablespoons apple cider vinegar" uid="6"], [wprm-ingredient text="3 tablespoons brown sugar" uid="7"], [wprm-ingredient text="2 tablespoons Worcestershire sauce" uid="8"], [wprm-ingredient text="1 tablespoon low-sodium soy sauce" uid="9"], [wprm-ingredient text="1 tablespoon hot sauce" uid="10"], [wprm-ingredient text="1 tablespoon dijon mustard" uid="11"], [wprm-ingredient text="1 ½ teaspoons onion powder" uid="12"], [wprm-ingredient text="1 ½ teaspoons garlic powder" uid="13"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="14"] into the basin of a slow cooker. Whisk together until smooth. 1 Nestle the [wprm-ingredient text="4 large chicken breasts" uid="0"] into the sauce. 2 Cook the chicken on LOW for at least six hours. (You can open the slow cooker up occasionally to shred the chicken and see how it's cooking, though you certainly don't have to do this.) 3 When the chicken has cooked through in the sauce, prepare the coleslaw. Make the coleslaw 4 In a large mixing bowl, combine the [wprm-ingredient text="3 tablespoons plain Greek yogurt" uid="17"], [wprm-ingredient text="3 tablespoons honey" uid="18"], [wprm-ingredient text="4 tablespoons dijon mustard" uid="19"], [wprm-ingredient text="2 ½ tablespoons BBQ sauce" uid="20"], [wprm-ingredient text="2 tablespoons apple cider vinegar" uid="21"] and [wprm-ingredient text="¾ teaspoon celery seed" uid="22"]. Whisk together until smooth. 5 When ready to serve, brush the buns with additional salted butter and toast on a griddle or in a toaster oven. 6 Toss [wprm-ingredient text="16 oz. shredded green cabbage and carrot coleslaw" uid="16"] into the mustard mixture. (The cabbage will become wilty in the mustard sauce, so don't toss the coleslaw until it's time to serve! We keep ours separate in the fridge and will just throw in the amount needed.) 7 Layer the chicken and slaw on the toasted buns. Serve warm, and enjoy with your favorite barbecue side dishes.View original recipe
