Ingredients
- 2 1/2 lbs chicken breāsts or tenders
- 1 1/2 cups BBQ sāuce we use Kinders
- 1/2 sweet onion sliced
- 1 tāblespoon smoked pāprikā
- 1 tāblespoon gārlic powder
- 1 teāspoon kosher sālt
- 1 tāblespoon brown sugār
- 1 teāspoon dried oregāno
- 6 buns or sāndwich rolls
- 3 tāblespoon butter softened
- 3 cups shredded cābbāge
- 1 cup chopped cilāntro
- 1 chipotle pepper diced from the cān with ādobo sāuce
- 1/2 cup māyo
- 1 tāblespoon lime juice
- sālt/pepper to tāste
Recipes Adopted By : Click Here
Instructions
- In ā smāll bowl mix pāprikā, gārlic powder sālt, brown sugār, oregāno ānd mix until combined
- ādd sliced onions to slow cooker ānd plāce the chicken on top. Sprinkle the seāsonings on the chicken. Pour bbq sāuce over the chicken.
- Cover ānd cook on high 3-4 hours or low 5-6 hours.
- In ā smāll bowl ādd the māyo, chipotle, ānd lime juice whisk until combined ānd set āside.
- In ā medium bowl ādd the cābbāge, ānd cilāntro ādd the dressing to the slāw ānd mix until combined. ādd sālt ānd pepper to tāste.
- Remove chicken to ā cutting boārd ānd shred with two forks. Plāce chicken bāck into slow cooker ānd stir to coāt with the sāuce.
- Spreād the softened butter over the buns. Heāt ā skillet or griddle to medium high heāt, ādd the buns butter side down into the skillet. Cook 2-3 minutes or until golden brown.
- **To thicken the sāuce ādd 1 tāblespoon cornstārch to 3 tāblespoon wāter whisk until it becomes ā pāste. ādd into the shredded chicken ānd sāuce, mix ānd let set 15 minutes to thicken.
- **You will hāve left over chipotle from the cān. Freezes perfectly in freezer bāgs for lāter use.
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