Pulled BBQ Chicken Sliders
Take a bite out of these mouthwatering sweet roll-topped sliders of Carolina-style pulled barbecue chicken with creamy coleslaw.

Heat the grill to a high temperature.

Use Reynolds Wrap® Heavy Duty Aluminum Foil to line a hot grill.

Apply oil to the chicken breasts and sprinkle salt and pepper all over.

Cook the chicken breasts for 3 to 4 minutes on each side or until grill marks appear by placing them directly on a hot grill that has been lined with foil.

Transfer the chicken to a slow cooker that has been lined with a Reynolds® Slow Cooker Liner, add water and barbecue sauce, and cook for 3 hours on high or 5 hours on low.

Two forks are used to shred the chicken, then it is kept warm.

Combine the coleslaw mix with the mayonnaise, vinegar, sugar, salt, and pepper.