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Slow Cooker BBQ Pulled Chicken Sandwiches with Creamy Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/2 cup chicken broth
  • 4 sandwich buns
  • 3 cups coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the slow cooker. Pour the BBQ sauce and chicken broth over the top. Cover and cook on low for 6 hours until the chicken is very tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce until fully coated.
  • In a mixing bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until the mix is evenly coated.
  • Split the sandwich buns and fill each one with a generous portion of the pulled chicken. Top with a scoop of the creamy coleslaw.

Notes

Shred the chicken while it is still warm so it absorbs more sauce. If the mixture seems dry after shredding, add an extra spoonful of BBQ sauce. The coleslaw can be made right before serving so it stays crisp. Leftovers store well in the fridge for two days and reheat easily in the microwave.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks