Serves 6-8
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To serve:

  1. Heat the oil in a frying pan over a medium heat and cook the onion for 5-7 minutes until softened.
  2. Transfer to a slow cooker with the chicken thighs and barbecue sauce. Stir together and cook on high for three hours or until fork tender.
  3. Shred the chicken using two forks and coat in the barbecue sauce.
  4. Pile into toasted brioche baps and add some coleslaw.

Nutrition Facts

Per serving: 273kcals, 10.2g fat (2.9g saturated), 29.4g carbs (20.9g sugars), 16.8g protein, 0.6g fibre, 0.953g sodium