Take a bite out of these mouthwatering sweet roll-topped sliders of Carolina-style pulled barbecue chicken with creamy coleslaw.
| Prep Time: | 25 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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.
- Make a Reynolds Wrap(R) Heavy Duty Foil packet for delicious tasting food and easy cleanup. Line a slow cooker with a Reynolds(R) Slow Cooker Liner for easy cleanup.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 340 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 746 mg |
| Sugars | 13 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this 3 times. Yesterday, I made it for my husband’s 75th birthday . I used chicken breast and brioche slider buns this time but it is equally as good with thighs and sweet Hawaiian rolls or regular hamburger buns!
I used my instant pot for the chicken, it shredded easily and then mixed it with some Bullseye Bold BBQ sauce. It turned out great.
I used less sauce and accidentally more mustard. A mistake d/t human error-mine.
3.8.17 I recently bought a bunch of chicken thighs for 99¢/lb, so I used them instead of the chicken breasts (we like the thighs better anyway). I think to a large extent the success of this recipe is dependent upon the Carolina-style BBQ sauce that you use, and I’m fortunate, because I have a recipe for a good one. Very happy with the way this turned out, and although I didn’t use mini sweet rolls, I did use small hamburger buns.
Wasn’t bad, but the 3 hours on HIGH in the slow cooker gave me undercooked chicken. You may need to grill and/or let the slow cooker go longer to get the full cook (I had this timed out perfectly, so I had to use the microwave – obviously, don’t do that if you can avoid it).
I swapped the chicken breasts for boneless, skinless chicken thighs. I found it more flavorful!
I used pruscetta instead of pepperoni. It was gone before I could take a picture of it!
It was easy as pie!! It was a hit with my family and we just used hamburger buns! The coleslaw tastes better if you make it when you start slow cooker rather than waiting until it’s done.??
A bit more work than I had anticipated, but my family loved it. It was amazing on the sweet potato rolls as well!