Slow Cooked Bar-B-Q Chicken Sliders with Dill Pickle Slaw

Directions

1. Pour two tablespoons of the McCormick Stubb's® Original BBQ Sauce into the bottom of a slow cooker. Place the chicken on top, then pour the remaining sauce over the chicken. Cover and cook on LOW for about 4 hours or until meat is tender enough to shred.
2. Once the chicken is cooked, remove from the slow cooker. Allow to cool enough to handle, then shred using two forks. Return the meat to the slow cooker and mix with the juices. Preheat the oven to 175°C and lightly spray a baking dish with non-stick cooking spray. Slice burger buns in half horizontally. Place the bottom halves in the baking dish then place the shredded chicken on top. Then add the top half of the buns.
3. Combine all the ingredients for the sauce in a small bowl. Pour the sauce over the sandwiches. Bake immediately or allow to marinate for no more than 24 hours (covered in the fridge). Bake uncovered for 15 to 20 minutes or until the tops of the buns are a deep golden brown.
4. In a large bowl, whisk together ingredients for the dressing. Add ingredients for the slaw to the same bowl and toss well to coat. To serve, remove top half of buns and add slaw on top of shredded chicken. Return top bun and enjoy!