Slow Cooker Slammin’ BBQ Chicken Sandos
2x the delicious servings!
Evoke your favorite summertime memories—the smell of barbecue wafting through the warm evening air, crickets chirping, the sound of kids playing outdoors—with this big batch of tangy, savory pulled chicken sandwiches that needs just 10 minutes of prep time. The slow cooker does the rest of the work! You’ll load saucy chicken into soft brioche buns, top with tangy, creamy cabbage slaw for color and crunch, and pile crispy seasoned potato wedges on the side and savor the cookout vibe! This recipe yields double the typical servings, providing four servings and eight servings for a two-person and four-person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Pat chicken* dry with paper towels and season with salt and pepper. • In a medium bowl, whisk together BBQ sauce, brown sugar, garlic powder, half the vinegar (you’ll use the rest in Step 3), salt, and pepper.
• Place chicken in a 5- to 6-quart slow cooker; pour BBQ sauce mixture over top. Cook on high until cooked through and tender, 1½ hours. • Once chicken has cooked for 1½ hours, transfer to a large bowl. Using two forks, shred chicken. TIP: You can shred chicken directly in slow cooker, but be careful—it’s hot! • Return shredded chicken to slow cooker and stir to combine. Cover and cook for 30 minutes more. Taste and season with salt and pepper if desired.
• After returning chicken to slow cooker, cut potatoes into ¼-inch-thick wedges; toss on a baking sheet (divide between two sheets for 8 servings) with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 8, roast on top and middle racks, swapping rack positions halfway through.) • In a second large bowl, combine coleslaw mix, carrots, mayonnaise, remaining vinegar, 1 tsp white sugar (2 tsp for 8), salt, and pepper.
• Toast buns until golden. • Divide saucy chicken between buns and top with as much slaw as you like. Serve with potato wedges and any remaining slaw on the side.
Chicken is fully cooked when internal temperature reaches 165°.