Slow Cooker BBQ Chicken and Slaw Sandwiches with Sweet Potato Fries

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I’m scraping the bottle of the barrel for energy on Friday nights. And, getting dinner on the table sometimes seems almost impossible. On these nights, I am extremely thankful for my slow cooker. So, let that baby do the work for you. Toss the slaw and throw the sweet potatoes in the oven. While it may take a bit of time to cook, it’s effortless – and a good excuse to have a glass of wine and relax. Happy Friday!

 

Slow Cooker BBQ Chicken and Slaw Sandwiches

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 3/4 pound boneless skinless chicken breasts
  • 1 cup barbecue sauce
  • 1 cup water
  • 4 hamburger buns
  • Slaw
  • 14 ounce shredded cabbage and carrot mix
  • 1 green onion, green and white parts chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1/2 lemon, juiced
  • 1 pinch sugar
  • 1/4 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Place chicken, barbecue sauce, and water in the bowl of a slow cooker. Make sure the meat is covered in liquid.
  2. Cover the bowl and cook on low for 7 hours.
  3. Remove the meat from the liquid and use forks to it apart and into bite-sized pieces.
  4. Drizzle the meat with the juices from the slow cooker.
  5. Combine the cole slaw ingredients in a bowl.
  6. Build the sandwiches. Place equal portions of barbecue chicken on each bottom bun. Top with cole slaw and the top bun.
  7. Serve.

Nutritional Information

Serving Size 346 Calories 575 Fat 23 Sat Fat 4 Sodium 1601 Carbs 61 Sugars 25 Fiber 4 Protein 30.

Sweet Potato Fries

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds sweet potatoes, peeled and sliced into fries
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 1/4 pepper
  • 2 strips bacon, uncooked
  • 2 green onions, green parts sliced

DIRECTIONS

  1. Preheat oven to 450.
  2. Toss sweet potatoes in oil, salt and pepper; and spread in a single layer on a rimmed baking sheet.
  3. Transfer to the oven and cook for 20 minutes.
  4. Remove from the oven, flip and rearrange in a single layer.
  5. Sprinkle with chopped bacon and put in back in the oven for another 20 minutes.
  6. Toss again, and return to the oven for another 10 minutes or until potatoes are crisp on the edges.

Nutritional Information

Serving Size 195 Calories 316 Fat 11 Sat Fat 2 Sodium 527 Carbs 48 Sugars 1 Fiber 7 Protein 6.

NOTES

KID NOTE: Very kid friendly meal.

VEGETARIAN TIP: Skip the chicken. Instead sauté sliced zuchinni and mushrooms and toss in barbecue sauce.

GLUTEN MODIFICATIONS: Use gluten free barbecue sauce and gluten free buns.

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