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Easy Juicy Crockpot Pulled Chicken Sandwiches with Tangy BBQ Slaw

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A simple and satisfying slow cooker pulled chicken sandwich recipe paired with a fresh, tangy BBQ slaw. Perfect for easy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 cup BBQ sauce (your favorite brand or homemade)
  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken broth or water
  • 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 apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil or light vegetable oil
  • Salt and freshly ground black pepper to taste
  • Optional: 1/2 teaspoon celery seeds
  • 8 soft sandwich buns or rolls (potato buns recommended)
  • Optional: pickles or sliced jalapeños for extra zing

Instructions

  1. Rinse and pat dry the chicken breasts. Place them in the crockpot in a single layer.
  2. In a bowl, whisk together BBQ sauce, apple cider vinegar, chicken broth, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth. Pour evenly over the chicken.
  3. Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and easily shredded.
  4. Using two forks or meat shredder claws, shred the chicken directly in the crockpot. Stir to coat all shredded chicken in the sauce. Adjust seasoning if needed. Keep warm.
  5. While chicken cooks, shred green and red cabbage and carrot into a large bowl. In a separate bowl, whisk apple cider vinegar, honey, Dijon mustard, olive oil, salt, pepper, and optional celery seeds. Pour over shredded veggies and toss to coat. Refrigerate until serving.
  6. Just before serving, toast sandwich buns lightly on a skillet or in the oven.
  7. Assemble sandwiches by spooning pulled chicken onto bottom bun, topping with BBQ slaw, adding optional pickles or jalapeños, and crowning with top bun.

Notes

Use chicken thighs for juicier meat. Toast buns before assembling to prevent sogginess. The slaw tastes better if made a few hours ahead or the day before. Adjust spice level by adding chipotle chili powder or hot sauce. For gluten-free, use gluten-free buns or serve over salad. Store chicken and slaw separately in airtight containers. Reheat chicken gently with a splash of water.

Nutrition

Keywords: pulled chicken, crockpot, slow cooker, BBQ slaw, sandwiches, easy dinner, comfort food, weeknight meal

Find it online: https://fizzlefork.com/easy-juicy-crockpot-pulled-chicken-sandwiches-with-tangy-bbq-slaw-recipe/