Print

Tender Slow Cooker Pulled Chicken Sandwiches Easy Recipe with Tangy BBQ Slaw

slow cooker pulled chicken sandwiches - featured image
Print Recipe

A simple and satisfying slow cooker pulled chicken sandwich recipe paired with a fresh, tangy BBQ slaw. Perfect for easy weeknight dinners with minimal hands-on time.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise (or Greek yogurt for lighter option)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 6 to 8 soft sandwich buns or rolls (brioche buns recommended)
  • Optional: pickles or sliced jalapeños for topping

Instructions

  1. Rinse and pat dry the chicken breasts. Place them in the slow cooker.
  2. In a bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
  3. Pour the sauce over the chicken, coating each piece well. Cover the slow cooker and set it to low.
  4. Cook the chicken for 6 to 7 hours on low, or 3 to 4 hours on high until tender and shreds easily.
  5. Remove the chicken with tongs and shred finely using two forks. Return shredded chicken to the slow cooker and stir to coat with remaining sauce. Keep warm on low.
  6. While the chicken cooks, combine shredded green and red cabbage and grated carrot in a large bowl.
  7. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
  8. Pour the dressing over the cabbage and carrot mixture and toss well. Refrigerate for at least 30 minutes to let flavors marry.
  9. Toast the buns lightly if desired. Pile on pulled chicken and top with tangy BBQ slaw. Add pickles or jalapeños if using.
  10. Serve immediately while warm.

Notes

If chicken looks dry, add a splash of water or extra barbecue sauce before shredding. Slaw can be made a day ahead but keep chilled. Toast buns before assembling to prevent sogginess. Use boneless thighs for richer flavor and adjust cooking time accordingly.

Nutrition

Keywords: slow cooker pulled chicken, BBQ pulled chicken, pulled chicken sandwiches, BBQ slaw, easy dinner, weeknight recipe, slow cooker recipe

Find it online: https://evabake.com/tender-slow-cooker-pulled-chicken-sandwiches-easy-recipe-with-tangy-bbq-slaw/