Savory Pulled Chicken Sandwiches with Tangy Slaw
This delicious pulled chicken sandwich combines tender, shredded chicken cooked in a zesty barbecue sauce with a refreshing slaw for crunch.
Equipment
- Slow Cooker
- Mixing Bowl
- Forks
- Serving Platter
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (680 g)
- 1 cup barbecue sauce (240 ml) (use your favorite brand)
- 1 teaspoon smoked paprika (5 g)
- 1 teaspoon garlic powder (5 g)
- 0.5 teaspoon salt (2 g)
- 0.5 teaspoon black pepper (2 g)
- 2 cups shredded green cabbage (150 g)
- 1 cup shredded carrots (120 g)
- 0.25 cup mayonnaise (60 g)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 tablespoon honey (15 ml)
- 4 units hamburger buns (preferably whole wheat or brioche)
- extra barbecue sauce (for garnish)
Instructions
- Place chicken breasts in the slow cooker. Sprinkle smoked paprika, garlic powder, salt, and pepper over the chicken.
- Pour barbecue sauce on top, ensuring chicken is well coated.
- Cover and cook on low for 4-6 hours until the chicken is fork-tender.
- Check doneness (internal temp should reach 165°F / 74°C).
- In a mixing bowl, combine shredded cabbage and carrots.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.
- Pour dressing over the cabbage mixture and toss to combine.
- Remove cooked chicken from the slow cooker and place it on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Place a generous amount of pulled chicken on a hamburger bun.
- Top with tangy slaw and drizzle with additional barbecue sauce.
- Serve immediately and enjoy!
Notes
For extra flavor, marinate the chicken in barbecue sauce overnight before cooking.