Ingredients

• 4 skinless , boneless chicken breast halves
• 1 tablespoon olive oil
• 0.5 teaspoons salt and pepper
• 0.5 cups water
• 1.5 cups vinegar-based Carolina-style BBQ sauce
• 1 , 14 ounce
• 0.25 cups mayonnaise
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 16 minis sweet rolls
• Reynolds Wrap® Heavy Duty Aluminum Foil
• Reynolds® Slow Cooker Liner

Instructions

1. 1 Preheat the grill to high heat.
2. 2 Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
3. 3 Coat the chicken breasts with the oil and season on all sides with salt and pepper.
4. 4 Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
5. 5 Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
6. 6 Pull the chicken apart using two forks until it is shredded and keep warm.
7. 7 Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
8. 8 Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

Nutrition per serving