Pulled BBQ Chicken Sliders
- Prep Time: 25 minutes
- Cook Time: 3 - 5 hours
- Servings: 8
- Course: Main Dish
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Make a Reynolds Wrap®Heavy Duty Foil packet for delicious tasting food and easy cleanup. Line a slow cooker with a Reynolds®Slow Cooker Liner for easy cleanup.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt and pepper
- 1/2 cup water
- 1 1/2 cups vinegar-based Carolina-style BBQ sauce
- 6 cups or 1 14-ounce bag of coleslaw mix
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 16 mini sweet rolls
- Reynolds® Slow Cooker Liner
- Reynolds Wrap® Heavy Duty Foil
Directions
Step 1
Preheat the grill to high heat.
Step 2
Line a hot grill with Reynolds Wrap® Heavy Duty Foil.
Step 3
Coat the chicken breasts with the oil and season on all sides with salt and pepper.
Step 4
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.
Step 5
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.
Step 6
Pull the chicken apart using two forks until it is shredded and keep warm.
Step 7
Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
Step 8
Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
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