- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 teaspoon salt and pepper
- 1/2 cup water
- 1 1/2 cups vinegar-based Carolina-style BBQ sauce
- 1 (14 ounce) package coleslaw mix
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 16 mini sweet rolls
- Reynolds Wrap® Heavy Duty Aluminum Foil
- Reynolds® Slow Cooker Liner
- Preheat the grill to high heat.
- Line a hot grill with Reynolds Wrap(R) 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(R) 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.
05/20/2018
recipepes.com
Pulled BBQ Chicken Sliders, recipe
PT15M
PT1H
5
455 calories
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