Tender Slow Cooker Pulled Chicken Sandwiches Recipe with Easy Tangy Slaw
A simple and delicious slow cooker pulled chicken sandwich recipe featuring juicy, tender chicken and a refreshing tangy slaw, perfect for busy weeknights and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand)
- ½ cup low sodium chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 3 cups finely shredded green cabbage
- 1 cup shredded carrots
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 soft sandwich buns (brioche or potato rolls recommended)
- Optional pickles or fresh herbs for garnish
Instructions
- Rinse and pat dry 2 pounds of boneless skinless chicken breasts. Place them in the slow cooker.
- Sprinkle 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and salt and pepper evenly over the chicken. Pour ½ cup chicken broth and 1 cup BBQ sauce on top. Coat the chicken but do not submerge it completely.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken easily shreds and reaches an internal temperature of 165°F (74°C).
- While the chicken cooks, shred 3 cups green cabbage and 1 cup carrots. In a medium bowl, whisk together ¼ cup apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 tablespoons olive oil, and salt and pepper to taste. Toss the shredded veggies in the dressing until well coated. Refrigerate until ready to serve.
- Remove chicken breasts from the slow cooker and shred using two forks or meat claws. Return shredded chicken to the slow cooker and stir to coat in sauce. Keep warm on low.
- Toast the sandwich buns lightly if desired. Pile generous portions of pulled chicken on each bun, then top with a heaping scoop of the tangy slaw. Add optional pickles or fresh herbs for extra brightness.
- Serve immediately and enjoy. Keep warm in the slow cooker for a short time if needed.
Notes
Check chicken at 6 hours on low or 3 hours on high to avoid overcooking. Let chicken rest 5 minutes before shredding to keep it juicy. If slaw tastes too sharp, stir in a bit more honey. Add extra chicken broth or BBQ sauce when shredding if chicken seems dry. For gluten-free, use gluten-free buns or lettuce wraps. Can substitute olive oil with avocado oil in slaw for richer mouthfeel.
Nutrition
- Serving Size: 1 sandwich with slaw
- Calories: 420
- Sugar: 10
- Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
Keywords: slow cooker, pulled chicken, sandwiches, tangy slaw, easy dinner, BBQ chicken, weeknight meal, slow cooker recipe