BBQ Chicken Sandwiches with coleslaw
served with waffle fries
~ adapted from Cooking Light Magazine, May 2016
~6 boneless, skinless chicken breasts
~1 large size of your favorite BBQ sauce ( I use Two Fat Guys Mild Gourmet BBQ Sauce – 2 – 18 oz. jars for this recipe. It’s gluten free and has no High Fructose Corn Syrup.)
~6 whole wheat hamburger buns (or any type of bun you choose)
~1 small head of cabbage, washed and shredded
~2 carrots, peeled and shredded into ribbons with a vegetable peeler (Note: for the coleslaw, you may choose to purchase a packaged cabbage and carrot coleslaw mix instead)
~1 Tbsp canola oil
~2 Tbsp cider vinegar
~1 1/2 tsp sugar
~1/4 tsp salt
~1/4 tsp pepper
~Frozen Waffle Fries for serving
Place all chicken breasts in crock pot. Pour @ 1/2 of your BBQ sauce over the top of the chicken breasts (I use one of the 18 oz. jars). Put lid on crock pot and cook on high for 4 hours or low for 8 hours.
Once cooking is done, take the chicken out and put it in a bowl. Shred the chicken. Empty out the crock pot and discard the BBQ sauce that the chicken was cooked in. Place the shredded chicken back into the clean crock pot and add fresh BBQ sauce. ( I add the second 18 oz. jar) Stir to combine all of the chicken and sauce together. It is ready to serve or you can put the crock pot on the “keep warm” setting at this point, cover, and leave the BBQ chicken to stay warm until ready to serve.
Make the cole slaw. In a large bowl, combine the shredded cabbage (depending on the size you may not need to use the whole head of cabbage), carrots, oil, vinegar, sugar, salt and pepper. Combine, taste and adjust seasoning if necessary. (You may buy a packaged carrot and coleslaw mix if desired).
Assemble the sandwiches: Top the bottom halves of the buns evenly with chicken mixture, then add cole slaw, and top with top halves of buns. You may choose to serve the slaw on the side which is great as well. Serve sandwiches with waffle fries if desired.