Crockpot Vegan BBQ Chicken Sandwiches

A classic combination of BBQ and coleslaw together in one bite, these easy sliders are like a taste of summer.

No ratings yet

Course: Dinner, Lunch

Cuisine: American, Southern

Keyword: dairy free, Game Day, make-ahead, slow cooker, vegan, vegetarian

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Calories: 338kcal

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

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.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!