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Tender Slow Cooker Pulled Chicken Sandwiches with Creamy Coleslaw

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This easy slow cooker recipe delivers tender, juicy pulled chicken paired with a tangy, creamy coleslaw, perfect for quick lunches or casual dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup barbecue sauce
  • 1/4 cup chicken broth or water
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (or light mayo/Greek yogurt)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon celery seed (optional)
  • Salt and pepper to taste
  • Soft sandwich buns or rolls (brioche preferred)
  • Optional: pickles or extra barbecue sauce for topping

Instructions

  1. Pat the chicken dry. Mix smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Rub spice mix evenly over chicken. (10 minutes)
  2. Place seasoned chicken in slow cooker. Pour barbecue sauce and chicken broth over chicken. (2 minutes)
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender enough to shred. (6 hours on low recommended)
  4. While chicken cooks, whisk mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper in a bowl. Add shredded cabbage and carrots, toss to coat, and chill. (10 minutes)
  5. Transfer cooked chicken to a bowl. Shred with forks or kitchen shears. Pour juices from slow cooker over chicken and stir. Adjust seasoning if needed. (5-7 minutes)
  6. Toast buns if desired. Assemble sandwiches by piling pulled chicken on bottom bun, topping with coleslaw, and finishing with top bun. Add pickles or extra sauce if desired. (5 minutes)

Notes

If chicken seems dry after shredding, add more barbecue sauce or chicken broth. For tangier coleslaw, add extra vinegar or lemon juice. Shred chicken while warm for easier shredding. Coleslaw can be made a day ahead and chilled. Store pulled chicken and coleslaw separately in airtight containers in the fridge for up to 3 days. Pulled chicken freezes well for up to 3 months; coleslaw does not freeze well.

Nutrition

Keywords: slow cooker, pulled chicken, sandwiches, coleslaw, easy lunch, barbecue, crockpot, creamy coleslaw

Find it online: https://elvafood.com/tender-slow-cooker-pulled-chicken-sandwiches-with-creamy-coleslaw-recipe-for-easy-homemade-lunch/