Incredible Slow Cooker Pulled Chicken Sandwiches
User Reviews
4.9
Incredible Slow Cooker Pulled Chicken Sandwiches
Description
Incredible Slow Cooker Pulled Chicken Sandwiches use boneless, skinless chicken thighs cooked in a slow cooker with a mix of ketchup, barbecue sauce, Worcestershire sauce, apple cider vinegar, mustard, and spices. Cooking the chicken over several hours on low or high heat results in tender meat that easily shreds and absorbs the flavorful sauce. The slaw made from shredded carrots, red cabbage, and cilantro is dressed with apple cider vinegar, toasted sesame oil, and maple syrup, adding a crisp, bright contrast to the rich pulled chicken.
Served on whole grain or gluten-free hamburger buns, these sandwiches combine tender meat with tangy, fresh slaw for texture and balance. They are suitable for casual meals and family dinners. The recipe scales well for larger groups, making it convenient for meal prep or gatherings.
Doubling or more the recipe can accommodate serving a crowd. The slow cooker keeps the chicken warm once done, allowing flexible serving time. Prepare the slaw during the cooking process to save time and enhance the sandwich's freshness and flavor.
Ingredients
- FOR THE CHICKEN:
- 1 ½ pound chicken thigh boneless, skinless
- ½ cup ketchup
- ½ cup barbecue sauce low sugar, I love Stubb’s Spicy BBQ sauce
- ¼ cup water or chicken broth
- ½ tablespoon Worcestershire sauce
- ½ tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- For the slaw:
- ½ cup carrot shredded
- ½ cup red cabbage shredded
- ¼ cup cilantro chopped
- 1 tablespoon apple cider vinegar
- ½ tablespoon sesame oil toasted
- 1 teaspoon pure maple syrup
- salt freshly ground
- black pepper freshly ground
- For serving:
- 4 whole grain hamburger buns or gluten free seedy hamburger buns
Instructions
- Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
- Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
- Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
- Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
- Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.
Notes
- The recipe can easily be doubled or more to serve larger groups or for leftovers.
- Use the slow cooker6s warm setting to keep chicken ready to serve if not eating immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1sandwich (with whole grain bun) | |
| Calories | 392cal | 20% |
| Carbohydrates | 35.7g | 12% |
| Protein | 28.4g | 57% |
| Fat | 13.9g | 21% |
| Saturated Fat | 3.8g | 19% |
| Fiber | 1.6g | 6% |
| Sugar | 13.1g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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