Slow-Cooker Pulled Chicken Sandwiches

Method

1. Step 1

   Ingredients for this step

   • 120 ml BBQ sauce
   • 80 ml water
   • 1 tbsp Dijon mustard
   • 1 small jalapeño (about 2 tbsp chopped)
   • 1 garlic clove
   • 1 tsp smoked paprika
   • ½ tsp ground cumin
   • ½ tsp chili powder
   • ¼ tsp ground black pepper
   • ¼ tsp salt

   Stir the BBQ sauce, water, Dijon mustard, finely chopped jalapeño, minced garlic, smoked paprika, cumin, chili powder, pepper and salt together in a slow cooker.

2. Step 2

   Ingredients for this step

   • 680 g chicken breast

   Add the chicken breasts and turn to coat in the sauce. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and easy to shred.

3. Step 3

   Ingredients for this step

   • 4 sandwich buns
   • coleslaw (optional, to serve)

   Shred the chicken with two forks and stir it back into the sauce. Add a little more BBQ sauce if needed. Divide between the buns and top with coleslaw if desired.