Ingredients
8
8 servings
- •4 skinless, boneless chicken breast halves
- •1 tablespoon olive oil
- •½ teaspoon salt and pepper
- •½ cup water
- •1 ½ cups vinegar-based Carolina-style BBQ sauce
- •1 (14 ounce) package coleslaw mix
- •¼ cup mayonnaise
- •2 tablespoons red wine vinegar
- •1 teaspoon sugar
- •16 mini sweet rolls
- •Reynolds Wrap® Heavy Duty Aluminum Foil
- •Reynolds® Slow Cooker Liner
Instructions
- Preheat the grill to high heat.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Coat the chicken breasts with the oil and season on all sides with salt and pepper.
- Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
- Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
- Pull the chicken apart using two forks until it is shredded and keep warm.
- Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
- Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
Nutritional Facts
Per 8 servings
- Calories: 396
- Carbohydrate: 340g
- Fat: 13g
- Fiber: 1g
- Protein: 16g
- Sugar: 13g
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