Southwestern Pulled Chicken Sandwiches

By Susan52

Ingredients

• 1 1/2 pound 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 tablespoon cilantro
• crispy fried onions
• slider buns
• bbq to drizzle, optional

Details

Servings 4
Preparation time 15mins
Adapted from crockpotgourmet.net

Preparation

Step 1

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