11 Clever Crockpot Dinners Designed for Weekly Meal Prep

Meal prep with a crockpot can save time during busy weeks. These recipes focus on simple ingredients that cook mostly on their own. You will find options that store well in the fridge or freezer for several days. Each one is built to give you multiple servings without much extra effort. They include a mix of flavors to help you plan ahead for the week.

Prep Tips for Weekly Crockpot Meals

These tips will help your crockpot dinners stay fresh and easy to reheat all week.

Choose Recipes That Reheat Well

Focus on soups, stews, and shredded meats. They hold texture better after a few days in the fridge or freezer.

Chop Ingredients the Night Before

Cut vegetables and portion proteins ahead of time. Store them in bags so you can dump everything into the crockpot quickly in the morning.

Make Extra Portions on Purpose

Double a recipe if your slow cooker has room. The extra servings freeze well and cut down on cooking later in the week.

Label and Date Every Container

Write the meal name and date on each lid. This keeps you from guessing what is left and helps you rotate through the batch.

Crockpot Chicken Fajita Rice Bowls with Peppers and Onions

This crockpot recipe turns classic fajita flavors into an easy meal prep option. Tender chicken simmers with peppers and onions, then gets served over rice for hearty bowls that hold up well in the fridge.

It works well for busy weeks when you want lunches or dinners ready in advance. The result is a simple mix of savory, mildly spiced chicken and soft vegetables with fluffy rice underneath.

Crockpot Chicken Fajita Rice Bowls with Peppers and Onions

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 3 bell peppers, sliced into strips
• 1 large onion, sliced
• 2 tablespoons fajita seasoning
• 1/2 cup chicken broth
• 1 cup salsa
• 4 cups cooked white rice, for serving
• Lime wedges and chopped cilantro, for serving

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the sliced bell peppers and onion on top of the chicken.
• Sprinkle the fajita seasoning over the vegetables and chicken.
• Pour the chicken broth and salsa evenly across the top.
• Cover and cook on low for 6 hours until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together.
• Divide the cooked rice into four bowls and top each with the chicken mixture.
• Serve with lime wedges and chopped cilantro.

Notes

Portion the rice and chicken mixture into separate containers right after cooking so the rice stays fluffy during storage. Reheat individual bowls in the microwave with a splash of water to keep the chicken moist. If you want more heat, stir in a pinch of chili flakes with the fajita seasoning before cooking.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Beef Bourguignon with Buttery Mashed Potatoes

This slow cooker beef bourguignon turns a classic French dish into an easy meal prep option. The beef simmers low and slow until tender while the sauce thickens with red wine and vegetables. It pairs well with creamy mashed potatoes for a complete dinner that reheats nicely throughout the week.

The rich, savory flavor comes from the long cook time and simple ingredients. You can portion everything into containers for grab-and-go lunches or family dinners without extra work each night.

Slow Cooker Beef Bourguignon with Buttery Mashed Potatoes

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Potato Masher

Ingredients

  

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 carrots, peeled and sliced
• 8 ounces cremini mushrooms, quartered
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds Yukon gold potatoes, peeled and quartered
• 4 tablespoons butter
• 1/2 cup milk
• 1/2 teaspoon salt

Instructions

 

• Place the beef cubes, carrots, mushrooms, onion, and garlic in the slow cooker.
• Add the red wine, beef broth, tomato paste, thyme sprigs, bay leaves, 1 teaspoon salt, and black pepper. Stir to combine.
• Cover and cook on low for 8 hours until the beef is very tender.
• About 30 minutes before serving, place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes.
• Drain the potatoes and return them to the pot. Add the butter, milk, and 1/2 teaspoon salt. Mash until smooth.
• Remove the thyme sprigs and bay leaves from the slow cooker. Serve the beef bourguignon over the mashed potatoes.

Notes

Make the full batch on Sunday so the wine sauce tastes even better after a night in the fridge. Store the stew and potatoes in separate containers to keep the potatoes from absorbing too much liquid. Reheat the stew on the stovetop over medium heat and warm the potatoes with a splash of milk to restore creaminess.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Pot, Potato Masher

Crockpot Pork Carnitas Tacos with Cabbage Slaw

This crockpot recipe gives you tender shredded pork that holds up well for several days of lunches or dinners. The citrus and spice rub on the meat pairs with a simple vinegar-based slaw that stays crisp when stored separately.

It works well for weekly meal prep because you can cook the pork once and portion it out with fresh tortillas and slaw as needed. The result is tacos with juicy meat and bright, crunchy cabbage in every bite.

Crockpot Pork Carnitas Tacos with Cabbage Slaw

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Large Bowl
• Skillet

Ingredients

  

• 2 pounds pork shoulder, cut into large chunks
• 1 onion, quartered
• 3 garlic cloves, smashed
• Juice of 2 oranges
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 4 cups shredded green cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• 8 small corn tortillas

Instructions

 

• Place the pork chunks, onion, garlic, orange juice, cumin, oregano, salt, pepper, and chili powder in the slow cooker. Stir to coat the meat evenly.
• Cover and cook on low for 8 hours until the pork pulls apart easily with a fork. Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and stir it into the juices.
• In a large bowl, combine the shredded cabbage, cilantro, lime juice, and honey. Toss until the cabbage is lightly coated.
• Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a portion of the shredded pork and top with the cabbage slaw.

Notes

Store the shredded pork in one container and the slaw in another so the cabbage stays crisp. Reheat pork portions in a skillet with a splash of the cooking juices to restore moisture. If you want less sweetness in the slaw, reduce the honey by half and add an extra squeeze of lime.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Bowl, Skillet

Slow Cooker Thai Coconut Curry Chicken with Vegetables

This slow cooker meal brings together tender chicken and a mix of vegetables in a creamy coconut curry sauce. It is a great choice for weekly meal prep because the flavors develop nicely over time and the portions hold up well in the fridge. The result is a balanced dish with savory, slightly sweet, and mild heat notes that reheats without drying out.

Slow Cooker Thai Coconut Curry Chicken with Vegetables

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 1 can (14 ounces) coconut milk
• 3 tablespoons Thai red curry paste
• 1 large onion, thinly sliced
• 2 red bell peppers, sliced
• 2 carrots, peeled and sliced
• 2 cups broccoli florets
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Cooked jasmine rice, for serving
• Fresh cilantro and Thai basil, for garnish

Instructions

 

• Place the chicken thighs in the slow cooker. Add the coconut milk, red curry paste, sliced onion, red bell peppers, carrots, garlic, ginger, fish sauce, and brown sugar. Stir to coat the chicken and vegetables evenly.
• Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
• Stir in the broccoli florets during the final 30 minutes of cooking so they soften but keep some texture.
• Shred the chicken with two forks directly in the slow cooker, then stir in the lime juice.
• Serve over cooked jasmine rice and top with fresh cilantro and Thai basil.

Notes

Add the broccoli only at the end to prevent it from becoming too soft after reheating. The sauce thickens slightly as it cools, so stir in a splash of water when warming leftovers. This recipe stores well in airtight containers for up to four days and freezes nicely if you want to portion it out ahead.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Lentil Vegetable Stew Served over Quinoa

This lentil stew comes together with pantry staples and cooks mostly on its own. It makes a hearty, filling meal that holds up well for several days, which is useful when you want lunches or dinners ready ahead of time. The lentils and vegetables create a thick, savory base with earthy notes from cumin and thyme, while the quinoa adds a light, fluffy contrast underneath.

The recipe works well for batch cooking because both the stew and the quinoa store and reheat cleanly. You can portion them into containers for the week without much extra work.

Crockpot Lentil Vegetable Stew Served over Quinoa

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan

Ingredients

  

• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 (14-ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup quinoa
• 2 cups water
• Chopped fresh parsley, for serving

Instructions

 

• Place the rinsed lentils, vegetable broth, carrots, celery, onion, garlic, diced tomatoes with their liquid, thyme, cumin, bay leaf, salt, and pepper into the slow cooker. Stir to combine everything evenly.
• Cover and cook on low for 7 to 8 hours, until the lentils are soft and the vegetables are tender.
• About 20 minutes before the stew finishes, rinse the quinoa under cold water. Combine the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed.
• Remove the bay leaf from the stew. Fluff the quinoa with a fork. Spoon the quinoa into bowls and top with the lentil stew. Sprinkle with chopped parsley before serving.

Notes

The stew thickens as it sits, so add a splash of broth when reheating if needed. Cook the quinoa separately and store it in its own container to keep the texture from turning soggy. Leftovers keep in the fridge for up to four days.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Medium Saucepan

Slow Cooker Korean Beef Bowls with Broccoli and Rice

This slow cooker Korean beef bowl recipe works well for meal prep because the beef cooks low and slow until it is tender enough to shred with a fork. You can portion everything into containers with rice and broccoli for quick lunches or dinners during the week. The sauce gives the beef a balanced sweet and savory flavor with a little heat from the chili flakes.

The finished bowls have soft rice at the base, saucy beef on top, and bright green broccoli for contrast. It is a solid option when you want something more interesting than plain pot roast but still easy to reheat.

Slow Cooker Korean Beef Bowls with Broccoli and Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Pot
• Steamer Basket

Ingredients

  

• 1.5 pounds beef chuck roast, thinly sliced
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes
• 4 cups broccoli florets
• 1.5 cups uncooked jasmine rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

 

• Place the sliced beef in the slow cooker. Add the soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Stir until the beef is coated.
• Cover and cook on low for 6 to 8 hours until the beef is very tender.
• About 30 minutes before serving, cook the jasmine rice according to the package directions.
• Steam the broccoli florets until they are bright green and crisp-tender, about 5 minutes.
• Divide the cooked rice among four containers. Top each with a portion of the beef and broccoli. Sprinkle with sliced green onions and sesame seeds.

Notes

Store the assembled bowls in airtight containers in the fridge for up to four days. When reheating, add a teaspoon of water to the rice to keep it from drying out. If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the slow cooker during the last 30 minutes of cooking.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Pot, Steamer Basket

Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

This crockpot meal brings together tender chicken and a rich sauce that holds up well after several days in the fridge. It works especially well for weekly prep because the flavors stay balanced and the chicken remains moist when reheated. The sauce turns creamy from the heavy cream and Parmesan while the sun-dried tomatoes give a slight tang and the spinach adds freshness without overpowering the dish.

Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup chicken broth
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Pour the chicken broth over the top.
• Add the minced garlic, Italian seasoning, salt, pepper, and sun-dried tomatoes. Stir lightly to distribute the seasonings.
• Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
• Remove the chicken and shred it with two forks, then return it to the slow cooker.
• Stir in the heavy cream, spinach, and Parmesan cheese. Cover and cook on low for another 20 to 30 minutes until the spinach wilts and the sauce thickens slightly.

Notes

Shred the chicken before adding the cream and spinach so the sauce coats every piece evenly. If the sauce seems too thin after the final cook time, leave the lid off for the last 10 minutes. Leftovers reheat best with a splash of broth or cream to loosen the sauce again.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife

Slow Cooker Turkey and Sweet Potato Chili with Beans

This chili combines lean ground turkey with sweet potatoes and two kinds of beans for a filling meal that holds up well for several days. It works especially well for weekly prep because the flavors stay balanced after reheating and the ingredients do not separate.

The slow cooker brings out a thick texture with mild sweetness from the potatoes that tempers the chili spices. Each bowl feels hearty without needing extra sides.

Slow Cooker Turkey and Sweet Potato Chili with Beans

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Shredded cheddar cheese, for serving
• Chopped fresh cilantro, for serving

Instructions

 

• Heat a large skillet over medium heat and add the ground turkey. Cook until no longer pink, breaking it up with a spoon as it browns.
• Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
• Transfer the turkey mixture to the slow cooker. Add the sweet potato cubes, black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours until the sweet potatoes are tender.
• Ladle into bowls and top each serving with shredded cheddar cheese and chopped cilantro.

Notes

Sweet potatoes release just enough starch to thicken the chili naturally, so skip extra thickeners. If the chili tastes too mild after cooking, stir in an extra half teaspoon of chili powder during the last hour. Leftovers reheat well in the microwave with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Crockpot Hawaiian Pineapple Chicken Thighs with Bell Peppers

This crockpot recipe combines tender chicken thighs with sweet pineapple and colorful bell peppers for a simple meal that holds up well through the week. The mix of savory soy sauce and pineapple juice creates a balanced sauce that coats the chicken without needing extra steps. It works especially well for meal prep because the ingredients stay moist after reheating.

The dish gives you soft chicken alongside slightly firm peppers and bursts of pineapple in each bite. It pairs easily with rice and makes a reliable option when you want something different from standard chicken dinners.

Crockpot Hawaiian Pineapple Chicken Thighs with Bell Peppers

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Course Main Course

Cuisine Hawaiian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Measuring Cups

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 1 (20-ounce) can pineapple chunks, with juice
• 2 bell peppers, sliced
• 1 small onion, sliced
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon black pepper
• Cooked rice, for serving
• Sliced green onions, for garnish

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker.
• Add the sliced bell peppers and onion on top of the chicken.
• Pour the pineapple chunks and their juice over the vegetables and chicken.
• In a small bowl, stir together the soy sauce, brown sugar, minced garlic, grated ginger, and black pepper.
• Pour the sauce mixture evenly over everything in the slow cooker.
• Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F.
• Serve the chicken, peppers, and pineapple over cooked rice and top with sliced green onions.

Notes

The pineapple juice helps keep the chicken moist during longer cooking times, so avoid draining the can. If you want a thicker sauce for meal prep containers, remove the chicken after cooking and stir a cornstarch slurry into the liquid, then let it cook on high for 15 minutes. Store portions with rice in airtight containers for up to four days and reheat gently to prevent the peppers from becoming too soft.

Course: Main Course
Cuisine: Hawaiian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups

Slow Cooker Moroccan Chickpea Tagine with Couscous

This slow cooker tagine brings together chickpeas, warm spices, and sweet dried fruit for a hearty meal that holds up well through the week. It works especially well for meal prep because the flavors deepen after a day or two in the fridge and the components reheat without losing texture.

The finished dish has tender chickpeas in a lightly spiced tomato sauce with soft carrots and chewy apricots. Serve it over fluffy couscous for a complete dinner that feels comforting but still fresh.

Slow Cooker Moroccan Chickpea Tagine with Couscous

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Saucepan

Ingredients

  

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 medium carrots, sliced into rounds
• 2 cans (14.5 oz each) diced tomatoes
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1/2 cup dried apricots, chopped
• 1 cup vegetable broth
• 1 cup couscous
• 1/4 cup fresh cilantro, chopped
• Lemon wedges, for serving

Instructions

 

• Add the chickpeas, onion, carrots, diced tomatoes, garlic, cumin, cinnamon, paprika, ginger, apricots, and vegetable broth to the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours or on high for 3 hours until the carrots are tender.
• About 10 minutes before serving, bring 1 cup water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
• Spoon the couscous into bowls and top with the chickpea tagine. Sprinkle with chopped cilantro and serve with lemon wedges.

Notes

Stir the tagine well before portioning it into containers so each serving gets a good mix of chickpeas, carrots, and sauce. If you want a bit more brightness, squeeze the lemon wedges over the top just before eating rather than during cooking. Leftovers keep in the fridge for up to four days and reheat easily in the microwave with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Saucepan

Crockpot BBQ Pulled Chicken Sandwiches with Coleslaw

This crockpot meal gives you tender shredded chicken in a tangy barbecue sauce paired with a crisp coleslaw that holds up well in the fridge. It works well for weekly meal prep because you can cook the chicken once and portion it out with the slaw for quick lunches or dinners throughout the week. The finished sandwiches offer a balance of sweet smoky flavor from the sauce and fresh crunch from the cabbage mixture.

Crockpot BBQ Pulled Chicken Sandwiches with Coleslaw

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Forks

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1 small onion, thinly sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 cups shredded green cabbage
• 1 medium carrot, shredded
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 sandwich rolls

Instructions

 

• Place the chicken breasts in the slow cooker and add the sliced onion on top.
• Stir together the barbecue sauce, chicken broth, smoked paprika, and garlic powder in a small bowl, then pour the mixture over the chicken.
• Cover and cook on low for 6 hours until the chicken is tender enough to shred easily.
• While the chicken cooks, combine the shredded cabbage and carrot in a medium bowl.
• Whisk the mayonnaise, apple cider vinegar, salt, and black pepper in a separate small bowl, then pour it over the cabbage mixture and toss until evenly coated. Cover and refrigerate the coleslaw until serving.
• Once the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the remaining sauce.
• Slice the sandwich rolls and fill each one with a portion of the pulled chicken, then top with a scoop of coleslaw.

Notes

Make the coleslaw a day ahead so the flavors have time to blend, and store the chicken and slaw in separate containers to keep the cabbage crisp. If the sauce thickens too much after shredding, stir in a splash of extra broth before assembling the sandwiches. Leftovers reheat well in the microwave with a damp paper towel over the chicken to keep it moist.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks