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Smoky BBQ Pulled Chicken Sandwiches with Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup smoky BBQ sauce
  • 2 tablespoons liquid smoke
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 4 hamburger buns
  • 2 cups coleslaw mix
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the BBQ sauce, liquid smoke, garlic powder, onion powder, and black pepper. Stir to coat the chicken evenly.
  • Cover and cook on low for 6 to 7 hours until the chicken shreds easily with two forks.
  • Shred the chicken directly in the slow cooker and stir it into the sauce to absorb the flavors.
  • In a mixing bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Toss until the mix is lightly coated.
  • Spoon the pulled chicken onto the hamburger buns and top each sandwich with a scoop of coleslaw.

Notes

Use a thicker BBQ sauce so it clings well to the shredded chicken after cooking. If the sauce seems thin at the end, leave the lid off for the last 20 minutes to thicken it slightly. Store leftover chicken and coleslaw in separate containers so the slaw stays crisp.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl