These sandwiches are loaded with tender, juicy shredded chicken, chunks of sweet pineapple, and topped with a creamy delicious slaw for a dish that's over-the-top tasty!
3/4cupsbbq sauceif following WW opt for a sugar free or low sugar option
3tbspsugar free ketchup
2tbspbalsamic vinegar
1tbspbrown sugar replacement
1onionchopped
1.5cuppineapplechopped fresh or canned
Slaw
14ozcole slaw mix
1/4cupgreen onionchopped
Slaw dressing
2/3cuplight mayo
1lemonjuiced
1.5tbspapple cider vinegar
1tsppowdered sugar
1tsp salt
pepperto taste
1/2tspcelery seed
Other
10Low carb bunsI use Schmidt 647 sandwich rolls
Instructions
Combine sauce ingredients and pineapple and whisk together. Put chicken breasts in the bottom of your slow cooker, cover completely with sauce mixture. Cook on high for 3.4-4 hours, until chicken is fully cooked (internal temp should be 165F). Gently shred chicken and mix back with sauce.
To make the slaw, combine cole slaw dressing ingredients in a bowl and mix until smooth. Combine chopped green onion and slaw. Pour dressing over slaw and green onion mix and mix to coat. Let slaw chill in the fridge until you're ready to use it.
Once chicken is done, toast your buns of choice (I use Schmidt 647 low carb buns). Layer on chicken, some pickles if desired, and slaw. Add top bun and enjoy!