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–+ servings
BBQ pulled chicken sandwich on a bun with coleslaw.
Course Main Course

Slow Cooker BBQ Pulled Chicken Sandwiches

By: Elysia
Servings 8 servings
If you need a quick, flavorful meal that requires minimal prep, try this BBQ shredded chicken sandwiches crock pot recipe! Thanks to your handy slow cooker, you can enjoy a healthy homemade dinner even on those long, busy days. It even has a homemade low-sugar BBQ sauce!
Cook Time 4 hours 15 minutes
Total Time 4 hours 15 minutes

Ingredients
  

For the BBQ Pulled Chicken

  • 2 pounds boneless skinless chicken breasts trimmed
  • 1 (15 ounce) can tomato sauce
  • 3 cloves garlic minced
  • 1/4 cup honey
  • 3 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon liquid smoke (optional)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water to make a slurry

For the Slaw

  • 1/3 cup plain Greek yogurt
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounce bag coleslaw mix
  • 1/4 cup sliced green onion

To serve

  • 8 Whole grain buns

Instructions

To Make the Pulled Chicken

  • In a medium bowl combine tomato sauce, honey, tomato paste, garlic, 1 tablespoon vinegar, Worcestershire sauce, spices and liquid smoke. You can also combine these ingredients directly in the crockpot if desired.
  • In the bottom of the slow cooker place the chicken breasts and cover with the sauce. Cook on high for 3-4 hours or low for 5-6 hours until the chicken is tender and reaches at least 165℉. Remove chicken and shred with 2 forks.
  • To thicken the sauce, add the cornstarch slurry to the slow cooker with the remaining sauce. Whisk to combine, cover the slow cooker, and set to high. Allow it to cook, stirring occasionally, until the sauce thickens, about 30 minutes (see the note section below for a faster stovetop method to thicken the sauce). Return the shredded chicken to the slow cooker and toss to coat.
  • Taste sauce, adjust seasoning to taste. Serve on whole wheat buns, topped with slaw.

To Make the Slaw

  • While the chicken cooks, prepare the slaw. In a large bowl combine the yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard and salt and pepper. Add the coleslaw mix and green onion on top of the dressing and toss to combine. Set aside in the fridge.

Notes

    • If you'd rather thicken the sauce on the stove, you can transfer the sauce to a large saute pan and reduce it over medium heat on the stove until it thickens while you shred the chicken. Then toss with the pulled chicken.
    • This BBQ pulled chicken is delicious served over baked russet or sweet potatoes too!
    • If you'd prefer a different sweetener for your BBQ sauce, you can try using brown sugar or maple syrup instead.
    • Feeding a crowd? This easy slow cooker recipe is great for football season or for a party. Double the batch to feed a big crew easily.
    • Shred the chicken really quickly by using a hand mixer! The little whisks will break the tender meat up in no time.
    • For the best flavor, allow the slaw to sit in the dressing for at least 30 minutes.

Nutrition

Calories: 332kcalCarbohydrates: 39gProtein: 31gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 721mgPotassium: 710mgFiber: 3gSugar: 17gVitamin A: 628IUVitamin C: 17mgCalcium: 96mgIron: 3mg
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