Description
A reliable, slow-cooker pulled chicken sandwich recipe that solves the 5 PM dinner crisis. Tender, BBQ-flavored chicken is served on soft buns with a crisp, vinegar-based coleslaw, requiring minimal active prep time.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 medium yellow onion, sliced into rings
- 1 ½ cups barbecue sauce (sweet-and-smoky style)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups shredded cabbage (coleslaw mix)
- 1 medium carrot, shredded
- 3 tablespoons apple cider vinegar
- ½ cup mayonnaise (full-fat)
- 1 tablespoon granulated sugar
- ½ teaspoon salt (for slaw)
- 8–10 brioche or Hawaiian rolls
Instructions
- Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray or rub with olive oil.
- Slice the yellow onion into thin rings and place them in the bottom of the slow cooker. Sprinkle garlic powder, smoked paprika, salt, and pepper over the onions.
- Place chicken breasts on top of the onions. Pour the barbecue sauce over the chicken, ensuring it pools around the meat.
- Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours if short on time).
- Remove chicken from the slow cooker and let rest for 5 minutes. Discard the cooked onions.
- Shred the chicken into bite-sized pieces using two forks.
- In a large bowl, combine shredded cabbage, carrots, apple cider vinegar, mayonnaise, sugar, and salt. Toss until evenly coated.
- Return shredded chicken to the slow cooker or a serving bowl. Stir in about half of the cooking liquid from the bottom of the pot.
- Slice rolls in half. Pile chicken onto bottom halves, top with coleslaw, and cap with top buns. Serve immediately.
Notes
[‘Do not skip the resting time for the chicken; it allows juices to redistribute and makes shredding easier.’, ‘Use the cooking liquid from the bottom of the pot to keep the chicken moist and flavorful.’, ‘The coleslaw tastes better if made ahead and refrigerated for an hour before serving.’, ‘For extra texture, toast the cut side of the brioche rolls in butter before assembling.’, ‘If freezing raw chicken for meal prep, add 1/4 cup extra liquid and cook on low for 8 hours.’]
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with cole
- Calories: 450
- Sugar: 28
- Sodium: 820
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 42
- Fiber: 3
- Protein: 35
Keywords: crockpot chicken, pulled chicken sandwiches, slow cooker recipes, back to school dinner, easy weeknight meals, coleslaw recipe, family friendly dinner