This post is sponsored in conjunction with#NationalSlowCookerMonth . I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
On busy days, my slow cooker is pretty much my best friend. I love being able to set it up, walk away for the day, and have a hot meal ready when we’re walking in the door at dinner time.
And is there anything more comforting than a hot bowl of soup? And this is comfort food you can feel good about – this plant-based meal is full of veggies!
Fall always seems like the perfect time for slow cooker recipes. It seems like we’re squeezing more and more into these shortening days, and being able to have a warm meal minutes within walking through the door is both convenient and comforting.
Today, I’m linking up with a few other bloggers for #Crocktober! You can check out their perfect-for-fall meals here:
BBQ chicken in the slow cooker is nothing new – but a few extra steps and this makes a really special meal. After you pull the chicken, it gets added to slider rolls, covered in glaze, and baked. A quick pickle slaw tops it off.
My pickle-loving crew loved this – a perfect little meal for a busy night or a perfect tailgate dish!
Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw (slightly adapted from Southern Bite) Makes 12 sliders
2 lbs. boneless, skinless chicken breasts
1 cup barbecue sauce
12 sweet Hawaiian rolls
6 Tbsp. butter, melted
1 tsp. barbecue seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 tsp. yellow mustard
1/2 head cabbage, thinly sliced
1/2 cup finely chopped dill pickles
1/3 cup mayonnaise
3 Tbsp. pickle juice
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
Add the chicken to the slow cooker and cover with barbecue sauce. Turn to coat. Cook on low for 4 hours. Remove chicken and shred.
Preheat the oven for 350 and spray a baking dish with nonstick spray.
Leaving the rolls together, cut in half. Place the bottom half in the greased pan. Top with chicken. Add the top half of the rolls.
In a small bowl, whisk together the melted butter, barbecue seasoning, Worcestershire, brown sugar, and yellow mustard. Brush evenly over all of the sliders.
Bake for 15-20 minutes.
Meanwhile, whisk together the mayonnaise, pickle juice, sugar, salt, and garlic powder.
Toss the cabbage and chopped dill pickle with enough of the dressing to coat. Refrigerate until serving.
When the sliders are done, serve with the dill pickle slaw.
I had bought chicken to make something else – and then realized that my day was entirely too busy to make what was planned. After scrambling around Pinterest for a few minutes for something I already had ingredients, I found this recipe.
This is simple, but good. My toddler totally devoured it. And demanded most of the leftovers for himself.