Slow Cooker Pulled Chicken Sandwiches

Name: Slow Cooker Pulled Chicken Sandwiches
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6-8 sandwiches
Cuisine: Deutsch
Ingredients: 2 lbs Boneless, skinless chicken breasts or thighs; 1 large Yellow onion, thinly sliced; 2 cloves Garlic, minced; 1 1/2 cups BBQ sauce (your favorite brand); 1/4 cup Chicken broth; 1 tbsp Apple cider vinegar; 1 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 6-8 Hamburger buns, toasted; Optional: Coleslaw for serving Topping

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Perfect for Super Bowl Sunday gatherings or a comforting weeknight dinner, these Slow Cooker Pulled Chicken Sandwiches are a crowd-pleaser. Chicken breasts are slow-cooked until incredibly tender, then easily shredded and coated in a smoky, sweet, and tangy BBQ sauce. Served on toasted hamburger buns, they make for a flavorful and fuss-free meal that requires minimal effort, leaving you more time to enjoy the game or company.

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Prep Time15 min

Cook Time360 min

Servings6-8 sandwiches

DifficultyEasy

Equipment

Slow cookerTwo forksLarge bowl

Instructions

1
Place the thinly sliced yellow onion at the bottom of your slow cooker. Arrange the chicken breasts or thighs on top of the onions.
2
In a medium bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper. Pour this mixture evenly over the chicken in the slow cooker.
3
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
4
Carefully remove the chicken from the slow cooker and transfer it to a large bowl. Using two forks, shred the chicken into bite-sized pieces. Discard any excess fat or gristle.
5
Return the shredded chicken to the slow cooker, stirring it into the BBQ sauce mixture until well coated. Let it simmer on low for another 15-30 minutes to allow the flavors to meld and the sauce to thicken slightly.
6
Toast the hamburger buns before serving. Spoon a generous amount of the pulled chicken mixture onto each toasted bun. Serve immediately, optionally topped with a scoop of creamy coleslaw for added crunch and tang.

Nutrition

Calories410 kcal

Protein35g

Fat12g

Carbohydrates

Frequently Asked Questions

Can I make this in an Instant Pot?

Yes, to make it in an Instant Pot, combine all ingredients in the pot. Cook on high pressure for 15 minutes, then allow a 10-minute natural release. Quick release any remaining pressure, shred the chicken, and stir back into the sauce.

What kind of BBQ sauce should I use?

Use your favorite BBQ sauce! A sweeter, tangier sauce works well, but a smoky or spicier one can also be delicious. Adjust the apple cider vinegar if your sauce is already very tangy.

Can I freeze leftover pulled chicken?

Yes, leftover pulled chicken freezes beautifully. Allow it to cool completely, then transfer it to an airtight freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.