Go Back
Crockpot BBQ Pulled Chicken Sandwiches with Coleslaw
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth
  • 1 small onion, thinly sliced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 cups shredded green cabbage
  • 1 medium carrot, shredded
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 sandwich rolls

Instructions
 

  • Place the chicken breasts in the slow cooker and add the sliced onion on top.
  • Stir together the barbecue sauce, chicken broth, smoked paprika, and garlic powder in a small bowl, then pour the mixture over the chicken.
  • Cover and cook on low for 6 hours until the chicken is tender enough to shred easily.
  • While the chicken cooks, combine the shredded cabbage and carrot in a medium bowl.
  • Whisk the mayonnaise, apple cider vinegar, salt, and black pepper in a separate small bowl, then pour it over the cabbage mixture and toss until evenly coated. Cover and refrigerate the coleslaw until serving.
  • Once the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the remaining sauce.
  • Slice the sandwich rolls and fill each one with a portion of the pulled chicken, then top with a scoop of coleslaw.

Notes

Make the coleslaw a day ahead so the flavors have time to blend, and store the chicken and slaw in separate containers to keep the cabbage crisp. If the sauce thickens too much after shredding, stir in a splash of extra broth before assembling the sandwiches. Leftovers reheat well in the microwave with a damp paper towel over the chicken to keep it moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks