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Crockpot BBQ Pulled Chicken Sandwiches with Crunchy Slaw

Crockpot BBQ Pulled Chicken Sandwiches - featured image
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Tender, slow-cooked BBQ pulled chicken is piled high on soft sandwich buns and topped with a crisp, tangy slaw for the ultimate comfort food. This easy crockpot recipe is perfect for weeknight dinners, potlucks, or backyard gatherings.

Ingredients

Scale
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 1/2 cups BBQ sauce (your favorite brand)
  • 1/2 cup chicken broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp brown sugar (optional, for extra sweetness)
  • 1 tbsp apple cider vinegar
  • 3 cups green cabbage, finely shredded
  • 1 cup carrots, julienned or shredded
  • 1 cup red cabbage, shredded (optional)
  • 1/4 cup mayonnaise (or avocado mayo for lighter option)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp celery seeds (optional)
  • 6–8 soft sandwich buns (brioche, potato, or gluten-free)
  • Pickles (for garnish, optional)

Instructions

  1. Place chicken breasts or thighs in the bottom of your slow cooker.
  2. In a medium bowl, whisk together BBQ sauce, chicken broth, smoked paprika, garlic powder, onion powder, salt, pepper, brown sugar (if using), and apple cider vinegar.
  3. Pour the sauce over the chicken, ensuring all pieces are coated. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
  4. Once cooked, transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot and stir into the sauce.
  5. In a large bowl, combine shredded green cabbage, carrots, and red cabbage (if using). In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seeds, salt, and pepper.
  6. Toss the veggies with the dressing just before serving for maximum crunch.
  7. Split and lightly toast sandwich buns if desired. Pile BBQ pulled chicken onto each bun, top with a generous scoop of slaw, and add pickle slices if desired.
  8. Serve immediately while warm. If prepping ahead, keep slaw and chicken separate until serving.

Notes

For gluten-free, use GF buns and check BBQ sauce labels. Slaw is best tossed just before serving for crunch. Chicken can be made ahead and reheated; leftovers freeze well. Use pre-shredded coleslaw mix for faster prep. Substitute Greek yogurt or vegan mayo for a lighter or dairy-free slaw.

Nutrition

Keywords: BBQ, pulled chicken, crockpot, slow cooker, sandwiches, slaw, comfort food, easy dinner, potluck, gluten-free option

Find it online: https://fuzzyforker.com/crockpot-bbq-pulled-chicken-sandwiches-easy-recipe-with-crunchy-slaw/