Barbecue Chicken Sandwiches (Slow Cooker Meal) . . .

I realize that inviting people over for dinner during our family’s summer of madness is a special kind of madness that I apparently suffer from.

Yes, there are SIX kids in my 1400 square foot home. Yes, we did have to visit a Laundromat last week, a place I haven’t been since college, in an attempt to conquer the crazy amount of laundry piling up here (and it’s still not done, still not done. sigh.). Yes, getting the kids to bed every night is a nearly three hour long process (I’m only exaggerating a little) and figuring out what to feed those same squirrely kids takes up most of the rest of the hours in the day (even my homemade mac and cheese is off the table – too cheesy, apparently).

And yet, it seemed like such a good idea to invite dinner guests. Maybe because it feels nice to invite people over who will tell you (perhaps out of obligation, but at this point, I’ll take it) that dinner is delicious and ask for seconds. Maybe because the adults at our table have been outnumbered for weeks now. Maybe because I’m a glutton for punishment. Who knows.

What I told myself as I was doing the inviting was that I would use the slow cooker and somehow that most handy kitchen tool would make everything alright. For the most part, it did.

The menu: Barbecue Chicken Sandwiches with Spicy Coleslaw, Grilled Corn on the Cob, Salt and Vinegar Potato Chips, Cantaloupe, and a Berry Trifle with Homemade Lemon Cream Cheese Pound Cake.

It was an impressive spread that spelled Summer with a capital S. Best of all, I had it all ready before noon, with five hours to relax (or chase kids around while attempting to clean the house) before the guests arrived. And while it wasn’t gourmet, I added a few bunches of fresh flowers from the farmer’s market as a table centerpiece, and when the guests arrived I felt like Martha Stewart + Alice Nelson + Sandra Day O’Connor (if that makes any sense at all).

The point is, you can make these sandwiches for your family, for your guests, for yourself and they will make a lovely summer meal without long hours in the kitchen. They are easy (or even Easy) and if you come to my house any time this summer there is a 90% chance that I will feed these to you, because I’m kind of obsessed now.

Slow Cooker Barbecue Chicken Sandwiches

Note: I am also including the recipe for the Spicy Coleslaw here because it really takes the sandwiches to the next level. You certainly don’t have to eat them with coleslaw on top, but I highly recommend it!

Ingredients

5 ( 10 to 12 ounce) bone-in split chicken breasts

7 (3 ounce) boneless, skinless chicken thighs

1 onion, chopped fine

1 can tomato paste

2 tablespoons vegetable oil

5 teaspoons chili powder

3 garlic cloves, minced

1/4 teaspoon cayenne pepper

1 cup ketchup

1/3 cup molasses

2 tablespoons brown mustard

4 teaspoons cider vinegar

4 teaspoons mild hot sauce

3/4 teaspoon liquid smoke (*important ingredient*)

10 sandwich rolls

Directions

Season chicken with salt and pepper and place in slow cooker. In a medium, microwavable bowl, combine onion, tomato paste, oil, chili, garlic, and cayenne. Microwave for about 3 minutes or until onion begins to soften. Remove from microwave and whisk in ketchup, molasses, mustard, and vinegar. Pour mixture over chicken in slow cooker and toss to coat thoroughly with sauce. Cover and cook on low until chicken shreds easily with fork and is cooked through – about 4 to 5 hours.

Transfer cooked chicken to carving board. Let cool slightly, then discard chicken skin and bones. Roughly chop thigh meat. Shred breast meat with two forks. Whisk hot sauce and liquid smoke into the sauce in the slow cooker, then return the meat and toss to coat with sauce. Season with salt and pepper. Serve on sandwich rolls, topped with Spicy Coleslaw (recipe below).

Spicy Coleslaw

1 garlic clove, minced

1/2 cup mayonnaise

1 tablespoon hot sauce

1/2 small red onion, thinly sliced

1 jalapeno, thinly sliced

4 cups thinly sliced cabbage

1/2 cup bread-and-butter pickles

1/4 cup pickle juice

Mix garlic, mayonnaise, and hot sauce in a small bowl. Toss remaining ingredients in a large bowl. Pour mayonnaise mixture over cabbage mixture and stir to combine. Cover and chill.

Recipes adapted from Bon Appetit and Cook’s Country