Slow cooker BBQ chicken sandwiches for two with a sweet and tangy homemade tomato BBQ sauce and crunchy coleslaw topping. So easy. So good.
Course Dinner
Cuisine American
Total Time 3 minutesminutes
Servings 2
Author Tracy
Ingredients
In the Slow Cooker
1small (about 8oz) boneless skinless chicken breast
1tablespoonolive oil
1/2cupdiced onion
BBQ Sauce
16-ounce can tomato paste
2tablespoons(25g) brown sugar
1tablespoongarlic powder
1/2teaspoonsalt
1/2teaspoonblack pepper
1/4cupand 1 tablespoon apple cider vinegar
2tablespoonshoney or maple syrup
1tablespoonand 1 teaspoon Worcestershire sauce
Coleslaw
1cupshredded cabbagesee video below
1/4cupgrated carrot
2tablespoonsmayonnaise
2teaspoonswhite wine vinegar
1teaspoonsugar
Salt and pepper to taste
2sandwich 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.