6 chicken breasts, boneless & skinless
3/4 cup water
3 T Worcestershire sauce
3 T cider vinegar
1 teaspoon cumin
28 oz bottle Gates BBQ sauce
Tangy Coleslaw:
1 bag coleslaw mix
1/2 cup light mayonnaise
2 T sugar
1 T cider vinegar
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon poppy seeds
Place Chicken,water,Worcestershire, vinegar & cumin in crockpot on low for 6 hours. Drain juices,shred chicken, cover with BBQ sauce. Cook on low another hour.
Serve on soft hoagie buns with Tangy Coleslaw.
Tangy Coleslaw:
Whisk together dressing ingredients, then add slaw mix. Let marinate for a few hours. Serve on buns with shredded chicken.