A great sandwich that uses leftovers from the Slow Cooker BBQ Chicken recipe. However, most any type of leftover chicken will work or use leftover pork. I am using a slow cooker along with beer and BBQ sauce to heat the meat and make it moist. However, the microwave will work too. The amount of beer will depend on how dry or not your meat is. Also the amount of BBQ sauce used will depend on your liking. Most Texans and possibly others, love coleslaw on their BBQ sandwiches (chicken or pork) and it is a must! The coleslaw complements the sandwich and you get your vegetable as well! Use your favorite slaw or quickly mix up the one I have below. I made it easy by using a bottled coleslaw dressing. The amount of sandwiches that this will yield depends on how much leftovers you have and how much of the meat you like on your sandwich. This particular one made about 3 of the one shown. So mix it up and y’all kick back and enjoy Texas style!
Rolls of your choice
2 cups shredded leftover chicken
3/4 cup of your favorite BBQ sauce
1/4 cup of beer
1 cup of shredded green cabbage
1 cup of shredded purple cabbage
1/2 cup of grated carrots
1/4 cup of your favorite coleslaw dressing
Shred chicken and add the chicken, BBQ sauce and beer to a slow cooker. Cook on low for about an hour and a half stirring occasionally. Or add to a bowl, cover and microwave until heated thoroughly. If you have quite a bit of chicken, stop the microwave and stir a few times. While chicken is cooking, make the slaw. In a medium to large bowl add all ingredients and toss well. Adjust the amount of dressing depending on your liking of coleslaw. Refrigerate until ready to use. When ready to serve, cut roll in half, add chicken and top with coleslaw. Kick back and enjoy!
Try a great Texas beer, such as, Saint Arnold’s Oktoberfest (Houston, TX), Saint Arnold Brown Ale (Houston, TX), Shiner Bock (Shiner, TX), Blonde Lager Pale Helles Style by Rahr & Sons Brewing Company (Ft. Worth, TX) or Rio Blanco Pale Ale by Real Ale Brewing Company (Blanco, Texas).