Happy Friday, everyone! It’s been a while since we shared a recipe on this, and I wanted to share a recent favorite: BBQ Chicken Sandwiches along with a Zesty Coleslaw, thanks to my sister-in-law, Preston.
My family and I absolutely love it! One of those dishes that you can really have any time, and for leftovers, just heat up the remaining meat in a sauce pan and serve over bread the following day! Super easy to make, and insane flavors throughout.
She took the original recipe from Suzanne Elizabeth Mastaw, and the original post is here. I will be leaving ingredients and instructions on this site as well though.
- 6 frozen skinless, boneless chicken breast halves
- One 12oz bottle of BBQ sauce
- 1/2 cup Italian dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
DIRECTIONS: (Prep Time: 10 minutes // Cook Time: 4 hours)
- Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
- Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
For the coleslaw* as a side we used this fantastic recipe. We added pineapples at the end, such a hit! The BBQ chicken is a bit sweet, so the pineapples really topped it off nicely. Other sides I would recommend would be sweet corn on the cob, or a macaroni salad.
**The wine I was already enjoying before dinner was served was a Mark West Pinot Noir. You can find this one for under $13 at Vons – this one has been my go-to lately. Just an easy wine to drink along any BBQ dish, cheese platter, or even my favorite: wild Alaskan Salmon. You” catch flavors of cherries, red berries, dark fruit, and a hint of baking spices. The soft finish is smooth and gentle, like I mentioned above: easy to drink! Hope you all have an amazing weekend – let me know what you think of the recipe below, once you’ve tried it! Cheers! -Talia