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4 h 20 min
|
easy
These BBQ pulled chicken sandwiches are tender, saucy, and piled high with a cool, crunchy slaw for the perfect bite.
They are ideal for casual weeknight dinners, game day spreads, or easy backyard cookouts with friends.
Juicy slow-simmered chicken, smoky barbecue sauce, and buttery toasted brioche buns make this simple recipe feel extra special.
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Spray the slow cooker insert with nonstick spray or lightly grease it with oil to prevent sticking.
Place the chicken breasts in the slow cooker in a single layer, trimming any large fat pieces if needed.
Sprinkle the smoked paprika, garlic powder, salt, and pepper evenly over both sides of the chicken.
In a bowl, whisk together the barbecue sauce, chicken broth, and apple cider vinegar until smooth and combined.
Pour the sauce mixture over the chicken, making sure the breasts are mostly submerged in the liquid.
Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until shreddable.
While the chicken cooks, add the tri-color coleslaw mix and sliced green onions to a large mixing bowl.
In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, salt, and pepper.
Pour the dressing over the slaw, toss until everything is well coated, then cover and chill until serving.
When the chicken is very tender, transfer the breasts to a large bowl and shred with two forks.
If the sauce in the slow cooker seems thin, switch to High and simmer uncovered for 10 to 15 minutes.
Return the shredded chicken to the slow cooker, stir to coat in the sauce, and keep warm on Low.
Slice the brioche buns and spread the cut sides lightly with softened butter, if using.
Toast the buns cut side down in a skillet over medium heat until golden brown.
Or place them cut side up under the broiler for 1 to 2 minutes, watching closely.
Pile a generous amount of warm BBQ pulled chicken onto each toasted bun bottom.
Top with a scoop of slaw, add the bun tops, and serve right away while still warm.
| Energy | 811 | kcal |
|---|---|---|
| Protein | 56 | g |
| Total Fat | 33 | g |
| Carbohydrates | 76 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This saucy BBQ pulled chicken sandwich with slaw brings classic cookout flavor to your own kitchen.
Pair with grilled corn, crisp pickles, and iced tea for an easy summer barbecue, Father’s Day feast, or Fourth of July meal.
Leftover chicken tastes great piled on baked potatoes or layered in quesadillas for quick weeknight dinners.
Post your review and pictures below! ⬇︎ Thanks for your review!
Kim Leach, Irving, TX: I have made this several times and as long as I don't let the chicken dry out ;) , it's delicious. My husband is not as wild about the sandwiches as I am but that's only because he would rather have less slaw and more meat. I serve the extra chicken on toasted rolls rather than buns to use what I have and pair that with pickles for a really good meal.
: Sounds like a solid way to make it your own.
Jasmin, Charlotte, NC: This is wonderful! In the slow cooker now, and we can't wait!
: Hope you love it, Jasmin!
Kevin, Cleveland, OH: This was excellent! And it was a hit with the family!
: Glad it was a hit with your family, Kevin!
Please post your feedback and pictures here. We’d love to hear from you!
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