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Slow Cooker Pulled Chicken Sandwiches with Slaw Recipe

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4.3 from 77 reviews

This Slow Cooker Pulled Chicken recipe delivers tender, flavorful shredded chicken infused with a smoky BBQ sauce and perfectly seasoned spices. Paired with a fresh, tangy slaw and served on soft hamburger buns, this dish is an easy and delicious meal perfect for gatherings or a quick family dinner.

  • Total Time: 2 hours 15 minutes to 6 hours 10 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 to 1.5 lb. boneless, skinless chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground paprika
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

BBQ Sauce and Cooking Liquids

  • 2/3 cup BBQ sauce, divided
  • 3 tablespoons water or chicken broth
  • 1 teaspoon apple cider vinegar

Slaw

  • 2 cups favorite slaw mix
  • 1/4 medium red onion, thinly sliced
  • 1 tablespoon pickle juice
  • 1/2 tablespoon lime juice
  • Salt to taste

Assembly

  • 4 hamburger buns of choice
  • Additional 1/4 cup BBQ sauce (or more to taste)
  • Pickles to taste

Instructions

  1. Season Chicken: In a small bowl, combine chili powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Season both sides of the chicken breasts evenly with the spice mixture.
  2. Prepare Slow Cooker: Spray the bottom of your slow cooker (crockpot) with nonstick cooking spray to prevent sticking. Place the seasoned chicken breasts inside.
  3. Add Liquids: Pour about one-third cup of the BBQ sauce over the chicken breasts, reserving the remaining BBQ sauce for later. Add 3 tablespoons of water or chicken broth to provide moisture while cooking. Cover the slow cooker with its lid.
  4. Cook Chicken: Cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165ºF and is tender enough to shred easily.
  5. Shred Chicken: Once cooked, remove the chicken breasts and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the slow cooker with the cooking juices.
  6. Mix Sauce: Add an additional one-third cup of BBQ sauce and one teaspoon of apple cider vinegar to the shredded chicken and juices. Stir well to coat all the shredded chicken evenly with the sauce.
  7. Prepare Slaw: In a bowl, combine slaw mix, thinly sliced red onion, pickle juice, lime juice, and salt to taste. Toss well until all ingredients are mixed thoroughly.
  8. Assemble Sandwiches: Slice the hamburger buns and place a generous amount of slaw on the bottom half. Top with approximately one-quarter pound of the shredded BBQ chicken. Drizzle about one tablespoon of additional BBQ sauce or to taste over the chicken. Add pickles as desired, then place the top bun over the sandwich.
  9. Serve and Enjoy: Serve the sandwiches immediately while warm and enjoy a flavorful, hearty meal.

Notes

  • Use chicken thighs instead of breasts for a juicier result if preferred.
  • Cooking times may vary depending on your slow cooker model; always check that the internal temperature of chicken is 165ºF.
  • You can prepare the slaw a few hours ahead and refrigerate to allow flavors to meld.
  • Adjust BBQ sauce quantity based on your desired level of sweetness and tanginess.
  • Pickles add a nice crunch and tang but can be omitted for a milder flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 2 to 3 hours (high) or 4 to 6 hours (low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-pulled-chicken-sandwiches-with-slaw-recipe/