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Slow Cooker BBQ Pulled Chicken Sandwiches with Vinegar Slaw
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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 barbecue sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 sandwich buns
  • 3 cups shredded green cabbage
  • 1/4 cup apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the barbecue sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Stir to coat the chicken evenly.
  • Cover and cook on low for 6 hours or until the chicken shreds easily with two forks. Shred the chicken directly in the slow cooker and stir it into the sauce.
  • In a large bowl, combine the shredded cabbage, apple cider vinegar, olive oil, honey, salt, and celery seed. Toss well and let the slaw sit while the chicken finishes cooking.
  • Toast the sandwich buns if desired. Pile the pulled chicken onto the bottom halves of the buns and top each with a generous scoop of vinegar slaw.

Notes

Make the slaw a few hours ahead so the cabbage softens slightly and absorbs the dressing. Store the chicken and slaw in separate containers in the fridge to keep the slaw crisp for up to four days. Reheat the chicken gently with a splash of water to loosen the sauce before assembling sandwiches.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks