BBQ Chicken Sandwiches with Cilantro-Sesame Slaw

  1. In a large bowl, mix brine ingredients, stirring until sugar is dissolved.
  2. Reserve 1 cup of brine out for the next morning.
  3. Place chicken in a large zip lock bag or Tupperware and soak for 24 hours, turning often.
  4. The next day, remove chicken from brine and place chicken in your crockpot on low with reserved 1 cup brine.
  5. Cook on low for 4-5 hours until chicken is tender.
  6. Remove chicken to a bowl to shred and drain juices into a small pot.
  7. Whisk together corn starch with a splash of cold water and add to pot, boil until nice and thick, then pour back over shredded chicken, adding liquid smoke and BBQ sauce.
  8. Keep warm until serving time.
  9. Make the sesame coleslaw earlier in the day by combining in a medium bowl the coleslaw cabbage mix, finely chopped green pepper, snipped cilantro, sesame oil, white vinegar, pressed garlic and salt and pepper.
  10. Refrigerate until meat is ready to allow flavors to blend.
  11. At serving time, spread some butter on buns then toast under a broiler for 1 minute.
  12. Drizzle with BBQ sauce, a large scoop of meat, and slaw.
  13. Dig in!

water, brown sugar, salt, liquid smoke, garlic, thyme, chicken breasts, cornstarch, liquid smoke, bbq sauce, cabbage, green pepper, cilantro, sesame oil, white vinegar, garlic, salt, pepper, butter, buns, bbq sauce

Taken from tastykitchen.com/recipes/main-courses/bbq-chicken-sandwiches-with-cilantro-sesame-slaw/ (may not work)

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