Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- olive oil: 1 Tbsp
- salt and pepper: 0.5 tsp
- water: 0.5 cup
- ½ cups vinegar-based Carolina-style BBQ sauce: 1 piece
- coleslaw mix: 1 pack (14 ounce pack)
- mayonnaise: 0.25 cup
- red wine vinegar: 2 Tbsp
- sugar: 1 tsp
- mini sweet rolls: 16 piece
- Reynolds Wrap® Heavy Duty Aluminum Foil:
- Reynolds® Slow Cooker Liner:
Metric Conversion
Stages of cooking
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Preheat the grill to high heat.
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Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
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Coat the chicken breasts with the oil and season on all sides with salt and pepper.
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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.
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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.
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Pull the chicken apart using two forks until it is shredded and keep warm.
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Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
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Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
