Slow Cooker Barbecue Chicken Sandwiches With Red Cabbage Mango Slaw Elisabeth Hasselbeck Recipes

INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES

Steps:

• Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
• Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
• Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
• Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
• Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.

SLOW-COOKER BARBECUE CHICKEN SANDWICHES WITH RED CABBAGE MANGO SLAW | ELISABETH HASSELBECK

Steps:

• Make the slaw: Place the mayonnaise, yogurt, honey, vinegar, salt and black pepper in a large bowl, and whisk until well combined
• Add the red cabbage and the mangoes and toss to coat
• Cover and refrigerate until ready to serve
• Prepare the chicken: Heat a medium saucepan over high heat
• Add the olive or canola oil and add the chicken breasts, skin-side down
• Reduce the heat to medium and cook for 3-4 minutes, as the chicken browns
• To a slow cooker, add the barbecue sauce, onions and the honey
• Add the browned chicken and cook on high for high for at least an hour or two then switch to low
• Remove the chicken from the sauce, remove and discard the skin and bones
• Shred the meat with a fork and return it along with the butter to the sauce, and stir well to coat
• Serve with the slaw on tortillas or mini buns

SLOW COOKER BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a slow cooker and pour barbecue sauce over top.
• Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
• Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
• Place chicken on buns with some extra sauce from the slow cooker.