Slow Cooker Slammin’ BBQ Chicken Sandos
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Slow Cooker Slammin’ BBQ Chicken Sandos

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.

Tags:
Multi-Portion
New
Seasonal
Protein Smart
Allergens:
Eggs
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time2 hours 20 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

20 ounce

Chicken Cutlets

¾ cup

BBQ Sauce

1 tablespoon

Brown Sugar

1 teaspoon

Garlic Powder

10 teaspoon

White Wine Vinegar

24 ounce

Potatoes

2 tablespoon

Fry Seasoning

4 ounce

Coleslaw Mix

4 ounce

Shredded Carrots

4 tablespoon

Mayonnaise

(Contains Eggs)

4 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

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Nutrition Values

/ per serving
Calories840 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate107 g
Sugar34 g
Dietary Fiber4 g
Protein40 g
Cholesterol165 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Medium Bowl
Whisk
Large Bowl
Baking Sheet

Instructions

Prep
1

• 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.

Cook Chicken
2

• 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.

Roast Potatoes & Make Slaw
3

• 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.

Finish & Serve
4

• 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°.