Crockpot Pulled Chicken Sandwiches
These Crockpot Pulled Chicken Sandwiches feature tender smoky shredded chicken cooked in barbecue sauce, piled onto toasted buns, and topped with a quick tangy vinegar slaw and dill pickles.
Equipment
- 6-quart slow cooker
- measuring cups and spoons
- two forks for shredding the chicken
- medium mixing bowl
- mixing spoon
- toaster or skillet for toasting the buns
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/4 cups barbecue sauce, divided
- 1/4 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 3 cups shredded cabbage or bagged coleslaw mix
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 6 brioche or potato buns, split and toasted
- dill pickle slices
Instructions
- Pat the chicken breasts dry and rub them all over with the smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
- Arrange the chicken in a single layer in a 6-quart slow cooker. Pour 1 cup of the barbecue sauce and the chicken broth over the top without stirring.
- Cover and cook on LOW for 4 hours or HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F and shreds easily with a fork.
- Shred the chicken directly in the slow cooker with two forks, keeping it in the cooking liquid.
- Stir in the remaining 1/4 cup barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce.
- Leave the lid off and cook on LOW for 10 to 15 minutes so the chicken absorbs the liquid and the sauce thickens. If needed, stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water.
- Meanwhile, toss the shredded cabbage with the mayonnaise, apple cider vinegar, sugar, and salt until evenly coated.
- Toast the split buns. Spoon about 3/4 cup pulled chicken onto each bun, top with the slaw and dill pickle slices, and serve immediately.
Notes
Store the shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze it with the sauce for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth if needed. Store the buns and slaw separately and assemble just before serving. For parties, keep the chicken on WARM in the slow cooker for up to 3 hours, stirring once each hour.