- 1.5 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 3/4 cup chicken broth
- 16 ounce bag coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 10 slider buns
Place chicken, barbecue sauce, and chicken broth in your slow cooker. Cook on high for 2-3 hours or on low for 4-5 hours or until chicken is cooked through and tender.
Shred chicken with 2 forks, into the slow cooker.
In a medium sized bowl whisk together mayonnaise, vinegar, lemon juice, and sugar until combined. Add coleslaw mix and stir until coleslaw is coated with sauce. I recommend making this at least 30 minutes in advance.
Storage: Cool chicken completely. Store in an airtight container in the refrigerator for up to 4-5 days.
Freezing: Cool chicken completely. Store in a plastic freezer bag or freezer safe container and freeze for up to 3 months.
Reheating: For a small individual portion, you can microwave to reheat. If making several portions, I recommend heating in a saucepan on the stove top. If frozen, thaw completely before reheating.
Serving: 1sliderCalories: 313kcalCarbohydrates: 33gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 517mgPotassium: 413mgFiber: 3gSugar: 16gVitamin A: 137IUVitamin C: 19mgCalcium: 58mgIron: 2mg
Keyword bbq chicken sliders, slow cooker bbq chicken