Ingredients (serves 8)

• For CHICKEN
• 1 1/4 cups barbecue sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tsp mustard powder
• 1 tsp garlic powder
• 1.2 kg chicken thigh fillets
• 8 wholemeal bread rolls
• For COLESLAW (to serve)
• 2 cups finely shredded red and white cabbage
• 1 carrot, peeled and grated
• 4 sliced spring onions
• 1 red capsicum, finely sliced
• 2 tbsp whole egg mayonaise

Method

1. Combine barbecue sauce, honey, brown sugar, mustard and garlic powder in a jug. Pour into a 4.5L (medium size) slow cooker insert and place on high for 10 mins.
2. Trim the chicken of excess fat and add to the sauce, stir to combine. Cover and cook on low heat for 4hr 30mins or until chicken is very tender.
3. Using tongs, remove chicken and place onto a large plate. Using two forks, shred the meat. Return all the chicken to the sauce in the slow cooker, stir to combine. Keep warm for up to 1hr in the slow cooker
4. To make the coleslaw, combine red and white cabbage, carrot, spring onions, capsicum and mayonnaise, mix well to combine.
5. To serve, use tongs to place warm chicken onto roll bases, top with coleslaw and sandwich together with roll tops. Serve with extra barbeque sauce and rocket leaves if desired.

Notes

Chicken cooked to the end of step 3 can be chilled or frozen for later use. Reheat thawed chicken in a pan over medium heat, adding a little water. Stir until piping hot.