Crockpot Vegan BBQ Chicken ~
If you’re looking for an easy and delicious meal, you can’t go wrong with crockpot vegan BBQ chicken sandwiches topped with homemade coleslaw!
Vegan BBQ Recipe
At last, it feels like summer is on its way! We’re celebrating these early days of summer with one of our seasonal favorites – BBQ… And we’re doing it vegan style!
Temperatures are hitting the 80s, I’m wearing shorts almost daily, and we’re on our third watermelon of the season. It’s actually warm enough today that I’m planning to serve dinner out on the back deck this evening and I’m pretty excited about it.
I like this recipe because the sandwiches are easy to make – the crockpot or slow cooker does most of the work for you! It’s a great option for busy weeknights. Serve with a side of corn on the cob and you’ve got yourself one tasty meal!
Ingredients for Crockpot Vegan BBQ Chicken Sandwiches
You will need:
- 1 (9-ounce) package vegan chicken strips
- 1 1/4 cup barbecue sauce
- 1/4 cup Italian dressing
- 2 tablespoons light brown sugar
- 1 tablespoon vegan Worcestershire sauce
- 1/3 cup vegan mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 1 (5-ounce) package coleslaw mix
- 4 burger buns, lightly toasted
How to Make Crockpot Vegan BBQ Chicken Sandwiches
More Vegan Crockpot Recipes You’ll Love!
- Crockpot Cheesy Potatoes
- Slow Cooker Black Beans and Rice
- Crockpot Sausage and Sauerkraut
- Slow Cooker Apple Cider
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Crockpot Vegan BBQ Chicken Sandwiches
Ingredients
- 1 9-ounce package vegan chicken strips (recommend Beyond Meat), thawed in the refrigerator
- 1 1/4 cup barbeque sauce
- 1/4 cup Italian dressing
- 2 tablespoon brown sugar packed
- 1 tablespoon vegan Worcestershire sauce
- 1/3 cup vegan mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 1 5-ounce package coleslaw mix
- 4 burger buns lightly toasted
Instructions
- Arrange the strips in a 5-quart slow cooker.
- In a small bowl, combine the bbq sauce, Italian dressing, brown sugar, and Worcestershire sauce; pour over strips. Toss to coat.
- Cover and cook on low setting for 3 hours. (Exact time may vary slightly depending on individual crockpot settings.)
- Meanwhile, in a medium bowl, combine mayonnaise, salt, black pepper, celery seed, garlic powder, onion powder, and apple cider vinegar. Stir until well blended. Add coleslaw mix and toss to coat. Cover and refrigerate.
- When the cooking time is up, transfer the strips to a cutting board and use forks to shred them. Pile the shredded BBQ strips onto toasted buns, top with coleslaw, then serve.
Nutrition
Leave a Reply