Time:4 hours                Servings: 6

There aren’t enough words to describe this Barbecue Chicken Sandwich. Its texture is heavenly. The chicken is lowly cooked which allows it to be so soft and tender. It is easy to shred using the two forks. Then, it is soaked in the same sauce that it was slowly baked in. This allows the chicken to take all the flavours of the sauce. The chicken is well-seasoned and tasty. It combines both a sweet and salty flavor.

Although it takes 4 hours to prepare, this sandwich is definitely worth trying. The instructions are easy to follow and your loved ones would absolutely love it. This sandwich can be a great dinner for you and your family. You can serve it with French fries or potato wedges. You can also make this sandwich if you have a larger company (for a party or a special gathering).

INGREDIENTS:

• 2 1/2 lbs chicken breasts or tenders
• 1 1/2 cups BBQ sauce,
• 1/2  sliced sweet onion sliced
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 6 buns or sandwich rolls
• 3 tablespoon softened butter

For the slaw :

• 3 cups coleslaw
• 1/2 cup mayonnaise
• 1 diced chipotle pepper adobo sauce
• 1 tablespoon lime juice
• Salt and pepper to taste

INSTRUCTIONS:

1. Mix paprika, brown sugar, garlic powder salt, oregano in a small bowl. Make sure they are well combined.
2. In a slow cooker, put the sliced onions on the bottom and top it with chicken. Add the seasonings and pour the barbecue sauce.
3. Put on the lid of the slow cooker and cook it on high for 3 to 4 hours. (You can also cook it on low for a maximum of 6 hours.
4. Shred the chicken once it’s cooked using two forks. Then, place it back to the cooker and mix for it to be covered with the sauce.
5. Layer your buns with softened butter.
6. Place a skillet on medium-high heat and add the buns on the butter side for them to take color. Cook for a maximum of 3 minutes until golden brown.

To make the slaw:

1. Put the mayo in a small bowl. Add in the chipotle an lime juice. Whisk until the sauce is well combined.
2. In another medium bowl, mix the cabbage, dressing, cilantro and salt and pepper until well combined

Notes:

• To make the chicken sauce thicker, whisk 1 tbsp cornstarch to 3 tbsps of water until they form a pase. Then, add them into the sauce with shredded chicken. Allow them to thicken for 15 minutes.
• You can add some pickles and/or red onions if you like.
• You can serve this recipe with French Fries, potato wedges or onion rings.
• For the remaining chipotle, freeze it in a ziplock freezer bag for other uses.
• If you have any leftovers, you can freeze them in a freezer bag for a maximum of 2 months.