Slow Cooker BBQ Chicken


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.