Slow Cooker Pulled BBQ Chicken Sandwiches with Coleslaw
Tender, flavorful pulled chicken simmered in tangy BBQ sauce and smoky spices, perfect for easy weeknight dinners or casual gatherings. The slow cooker does all the work, transforming simple chicken breasts into juicy, shreddable meat that's ideal for piling onto toasted buns with crisp coleslaw. This crowd-pleasing sandwich delivers classic BBQ flavors with minimal hands-on time, making it a go-to recipe for busy families or entertaining.
Ingredients
- 2 cups bottled BBQ saucehomemade BBQ sauce1:1medium
- ½ cup white onion, finely choppedonion powder1/2 tsp powder per 1/2 cup freshhighFull guide →
- ½ teaspoon onion powderonion powder1/2 tsp powder per 1/2 cup freshhighFull guide →
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- seasoned salt, to taste
- ground pepper, to taste
- 2 pounds boneless, skinless chicken breastschicken thighs1:1highFull guide →
- 8 buns, brioche or hamburgerregular hamburger buns1:1highFull guide →
- 2 cups coleslaw, with or without dressing
Instructions
- 1
Whisk together BBQ sauce, onions, garlic powder, paprika, salt, and pepper in a bowl
- 2
Place chicken in the bottom of slow cooker and add sauce to fully cover
- 3
Cover and cook on low or high according to time guidelines
- 4
Shred chicken with two forks in the slow cooker or on cutting board
- 5
Return chicken to slow cooker and mix with sauce
- 6
Cook on low for additional time to meld flavors
- 7
Serve on toasted buns with coleslaw if desired
Tips
Use chicken thighs instead of breasts for even more tender, juicy results that won't dry out during long cooking times.
Toast the buns lightly before serving to prevent them from getting soggy from the saucy pulled chicken.
Let the shredded chicken rest in the sauce for the full hour to absorb maximum flavor and achieve the best texture.
Good to Know
Refrigerate pulled chicken for up to 4 days in an airtight container. Reheat gently in microwave or stovetop with a splash of water if needed.
Can be made 1-2 days ahead. Store shredded chicken in sauce in refrigerator and reheat before serving.
Serve immediately on toasted buns with coleslaw. Keep warm in slow cooker on warm setting for parties.
Common Mistakes
Don't overcook on high heat to avoid dry, stringy chicken texture
Don't skip the final 30-60 minute rest period to ensure chicken absorbs all the flavors
Substitutions
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time. Make sure chicken reaches 165°F internal temperature before shredding.
How long will leftovers keep?
Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating gently.
Can I make this without a slow cooker?
Yes, use a Dutch oven at 325°F for 2-3 hours, checking periodically and adding liquid if needed.