|2 tbsp||(30 mL) Paprika|
|1 tsp||(5mL) Garlic powder|
|1 tsp||(5 mL) Onion powder|
|1 tsp||(5 mL) Dried oregano|
|1/2 tsp||(2 mL) Pepper|
|1/2 tsp||(2mL) Salt|
|1/2 tsp||(2mL) Dry mustard|
|1 tbsp||(15 mL) Brown sugar|
|1/4 tsp||(1 mL) Cayenne|
|1||Maple Leaf® Prime® Naturally Whole Chicken|
|1/2 cup||(125 mL) Barbecue sauce|
|1||(16 oz/454 g) Bag ready prepared coleslaw mix|
|1/4 cup||(60 mL) Ready prepared coleslaw dressing|
|1||24”x2” (60x5 cm) Baguette, split lengthwise|
COMBINE the first nine ingredients in a small bowl. Place the whole chicken into the slow cooker. Rub the chicken with dry mixture to coat. Cover and cook on low heat for 10 to 12 hours or on high heat for 4 to 6 hours.
REMOVE chicken from the slow cooker, and set aside until cool enough to handle. Remove meat from the bones, shred, and mix with barbecue sauce.
TOSS coleslaw with dressing. Set aside.
ASSEMBLE sandwich by topping the bottom half of the baguette with shredded chicken followed by coleslaw mixture and top half of the baguette. Slice into 4 to 6 portions and serve immediately.
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