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Crockpot BBQ Chicken Breast Sandwiches with Slaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups BBQ sauce, divided
  • 1/2 cup chicken broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups shredded cabbage
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 4 hamburger buns

Instructions
 

  • Place the chicken breasts in the slow cooker. Sprinkle them with smoked paprika, garlic powder, salt, and pepper.
  • Pour the chicken broth and 1 cup of BBQ sauce over the chicken. Stir gently to coat.
  • Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the remaining 1/2 cup of BBQ sauce and let it warm for 10 minutes.
  • While the chicken finishes, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, and sugar in a bowl. Mix until the vegetables are evenly coated.
  • Spoon the chicken onto the hamburger buns and top each sandwich with a generous portion of slaw.

Notes

Make the slaw a few hours ahead and store it in the fridge so the flavors have time to meld. If the chicken seems dry after shredding, add a splash more broth before mixing in the final BBQ sauce. Leftovers reheat well in a covered skillet over low heat with a little extra sauce to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl