Slow Cooker BBQ Chicken Sandwiches for Two
Slow cooker BBQ chicken sandwiches for two with a sweet and tangy homemade tomato BBQ sauce and crunchy coleslaw topping. So easy. So good.
Servings 2
Ingredients
In the Slow Cooker
- 1 small (about 8oz) boneless skinless chicken breast
- 1 tablespoon olive oil
- 1/2 cup diced onion
BBQ Sauce
- 1 6-ounce can tomato paste
- 2 tablespoons (25g) brown sugar
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup and 1 tablespoon apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon and 1 teaspoon Worcestershire sauce
Coleslaw
- 1 cup shredded cabbage see video below
- 1/4 cup grated carrot
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 sandwich rolls or hamburger buns
Instructions
BBQ Chicken
- Place your chicken breast in the slow cooker.
- In a small bowl, whisk together the BBQ sauce ingredients. Reserve 1/2 cup to use later for topping. Cover reserved sauce and place in the refrigerator. Pour the rest of the sauce over the chicken and add diced onions and olive oil. Cover and cook for 2-3 hours on high or for 6-8 hours on low. Once the chicken can be easily shredded with two forks, it's done!
- Shred chicken breast and return the meat to the slow cooker to soak up the juices while you finish the BBQ sauce and make your coleslaw.
BBQ Sauce and Coleslaw
- In a small pot, heat the reserved BBQ sauce over medium heat, stirring frequently, until it just begins to bubble and the grains of brown sugar have melted into the sauce, about 2 to 3 minutes. Set aside.
- In a medium bowl, combine coleslaw ingredients and toss until well mixed.
Assemble
- If desired, lightly toast your sandwich rolls in the oven. Top with BBQ chicken, warmed BBQ sauce, and coleslaw.
- Enjoy!
Notes
To double, you don't have to double the BBQ sauce or onions. Reserve 2/3 cup of the sauce for topping, pour the rest over the chicken, and cook as directed in the recipe.