I’m rarely a fan of sandwiches, but these? I could eat them all day! My son actually declared it his new favorite meal. We were all hooked and actually didn’t even end up with any leftovers. Even though I probably made enough for at least 6 people. None of us could stop eating. And the nice part is, these were extremely easy to make!! Only 3 ingredients in the slow cooker and a simple 6 ingredient slaw. You totally have time to impress your family by making this meal.
At some point I had apparently decided a huge 5 pound package of chicken breasts was a sensible purchase. The ending to that story is we’ve been eating a whole lot of chicken lately. But it’s actually turned out to be a very good thing. I guess I love a challenge and I also hate boring food. Turning a boring chicken breast into a delicious meal can certainly be a challenge but I think I’ve found a new favorites and I hope you will all love them too!]
Let’s not forget to talk about the coleslaw here for a minute too. If you buy the little bags of pre shredded cabbage then this is just a total cinch to make. And with jalapeños and sweet corn it complements the smokey chicken perfectly.
Top it all of with a little drizzle of BBQ sauce and a few crispy fried onions for the best sandwich you’ve had in a very long time (possibly ever?!). Give it a try and let me know if you agree!
Slow Cooker Southwest Chicken SandwichesPrint Pin Rate
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup fresh salsa ((the kind you get in the produce/deli area, or make your own recipe!))
- 1 tablespoon southwest seasoning blend
- 10 oz package angel hair shredded coleslaw
- 1 cup frozen sweet corn kernels (thawed)
- 3 jalapeños (diced (ribs and seeds removed))
- 1/2 cup mayo
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sugar
- 2 tablespoons cilantro
- 1 cup crispy fried onions
- 10 slider buns
- bbq to drizzle (optional)
- Place chicken in slow cooker
- Sprinkle with seasoning and top with salsa
- Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is cooked through
- Remove chicken from slow cooker and shred with forks
- Add as much juice as you like from the slow cooker to the chicken then discard any remaining
- Return chicken to slow cooker to keep warm, if desired
- Mix coleslaw by tossing cabbage, jalapeños, and corn in a bowl
- Whisk together mayo, vinegar, sugar, and cilantro and toss into cabbage mixture, coating evenly
- Refrigerate until ready to serve (can be made the night before)
- Serve chicken on slider buns topped with coleslaw, crispy onions and bbq sauce or as desired
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