Weeknight sports schedules don’t leave a lot of room for complicated dinners, but that doesn’t mean nutrition has to take a back seat. Between practices, games and homework, families need meals that are quick, satisfying and packed with the fuel young athletes need to keep going.

These easy barbecue chicken sandwiches check every box. They’re high in protein to support growing bodies, include carbs for energy and feel like a fun, crowd-pleasing meal. Even better, the chicken can cook in the slow cooker while you’re out at practice, so dinner is ready when everyone walks through the door. It’s a simple, stress-free way to keep your family fueled without adding to the chaos of a busy evening.

Ingredients

• 4 brioche buns
• 2 tablespoons butter

For the Chicken

• 1 1/2 pounds boneless, skinless chicken breasts
• 10 ounces barbecue sauce, plus more for topping
• 1/4 cup apple juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• salt and pepper to taste

For the Coleslaw

• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon celery seed
• 1/2 teaspoon Dijon mustard
• salt, to taste
• 1/4 teaspoon black pepper
• 2 cups shredded coleslaw mix
• 1/4 cup sliced green onion, plus more for garnish

Directions

1. Make the barbecue chicken: Add the chicken breast, barbecue sauce, apple juice, apple cider vinegar, onion powder, garlic powder, paprika, chili powder and salt to your slow cooker. Stir to combine. Cook on high for 2-3 hours until the chicken breast is cooked through. Use two forks to shred the chicken breast in the barbecue sauce.
2. Make the coleslaw: Add the mayonnaise, apple cider vinegar, maple syrup, celery seed, Dijon mustard, salt and pepper to a mixing bowl. Whisk all the dressing ingredients together until well combined. Add the shredded coleslaw mix and green onion to the dressing. Stir until everything is well combined.
3. Toast the buns: Heat a large skillet or griddle over medium heat. Add the butter and swirl or push around until melted. Place the buns, cut side down, and toast for 30 seconds until golden brown.
4. Assemble the sandwiches: Top the toasted brioche buns with the shredded barbecue chicken, a little more barbecue sauce (if desired) and a generous spoonful of slaw.

This recipe was originally published on All The Healthy Things.