Slow Cooker BBQ Chicken With Simple And Creamy Coleslaw
Do you need an easy dinner recipe? Make some simple BBQ chicken in the slow cooker and top it with creamy coleslaw and homemade pickles for a meal the whole family will love.
Print Recipe
Servings: 8
Equipment
- Slow Cooker
Ingredients
BBQ Chicken
- 3 pounds boneless, skinless chicken breasts (about 5-6 breasts)
- 1 and ½ cups BBQ sauce
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
Homemade Coleslaw
- 1 bag fresh coleslaw (14 or 16 ounces)
- 1 packet Mrs. Wages® 1 Step Coleslaw™ Creamy Coleslaw Dressing Mix
- ½ cup mayonnaise
Homemade Pickles
- ½ pound pickling cucumbers (about 2 medium)
- packet Mrs. Wages® 1 Step Pickle™ Kosher Dill Ready-Made Pickling Mix
Instructions
To Make The Chicken
- Add BBQ sauce, olive oil, Worcestershire sauce, and brown sugar to a 7 qt. slow cooker. Stir until well combined.
- Add chicken breasts to the slow cooker and turn to coat. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
- When done, remove chicken and place on cutting board. Use meat claws or two forks to shred. Return to crockpot and mix with sauce.
To Make The Coleslaw
- Empty one bag of fresh, shredded coleslaw into large mixing bowl. Add mayonnaise and pour 1 packet Mrs. Wages® 1 Step Coleslaw™ Creamy Coleslaw Dressing Mix over coleslaw.
- Stir until coated. Then cover and chill for at least 1 hour before serving.
To Make The Pickles
- Wash cucumbers and cut off ends. Slice or cut into spears and pack tightly in clean, sterilized pint jar.
- Pour 1 packet Mrs. Wages® 1 Step Pickle™ Kosher Dill Ready-Made Pickling Mix over cucumbers and leave 1/2" space at top of jar.
- Make sure cucumbers are completely covered by mix and screw on lid. Chill in fridge for at least 8 hours before eating.
To Build Your Sandwich
- Add one large scoop of shredded BBQ chicken on the bottom of a bun.
- Top with a heaping spoonful of coleslaw.
- Finish with some fresh homemade pickles, put on the top half of the bun, and enjoy!
Notes
Leftover Chicken should be stored in airtight food storage container and kept in the fridge. It is best eaten within 3-4 days.
Coleslaw is best eaten the day it is prepared.
Pickles should be kept in the fridge and eaten within 1 week.