These Pulled BBQ Chicken Sandwiches are a slow cooker delight! Tender chicken thighs simmer in smoky, tangy BBQ sauce, shredded to perfection. Piled high on toasted buns with crunchy slaw, they’re an effortless, crowd-pleasing meal. Packed with flavor and minimal prep, this dish is comfort food made simple and delicious.
Recipe Tips and Tricks
- Low and Slow: Cook on low for the juiciest, most tender chicken—don’t rush it!
- Shred Easily: Use two forks or a hand mixer to shred the chicken right in the crockpot.
- Toast the Buns: A quick toast adds crunch and keeps them from getting soggy.
- Sauce Control: Drain excess liquid before adding more BBQ sauce to avoid a runny mess.
- Prep Ahead: Toss everything in the night before and refrigerate—start it in the morning!
Why You’ll Love This Recipe
Get ready to fall in love with these Pulled BBQ Chicken Sandwiches! There’s something magical about tossing a few ingredients into your slow cooker and coming back to a meal that tastes like you’ve been slaving away all day. You’ll adore how the chicken thighs turn melt-in-your-mouth tender, soaking up that smoky, tangy BBQ sauce until every bite is a flavor explosion. It’s the ultimate hands-off recipe—perfect for busy days when you want something hearty without the hassle. Pile it onto a toasted bun with a crunchy slaw, and you’ve got a sandwich that’s equal parts comfort and crave-worthy. Whether you’re feeding a hungry family or hosting a casual get-together, this dish delivers big on taste and ease. It’s a guaranteed hit that’ll have everyone asking for seconds—and the recipe!
Slow Cooker Pulled BBQ Chicken Sandwiches
Tender BBQ pulled chicken from the crockpot, served on toasted buns with crunchy slaw—easy and delicious.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup BBQ sauce (plus extra for serving)
- ½ cup low-sodium chicken broth
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon honey (optional, for sweetness)
- 1 teaspoon smoked paprika (for extra smokiness)
- Salt and pepper to taste (about ½ teaspoon each)
- 8 hamburger or brioche buns
- 2 cups coleslaw mix (store-bought or homemade)
- Optional: pickles or hot sauce for topping
Instructions
- Hey, let’s make some BBQ magic with your slow cooker! Start by grabbing your crockpot and tossing in the chicken thighs—spread them out nice and cozy. Sprinkle the chopped onion and minced garlic over the top, then pour in the chicken broth and 1 cup of BBQ sauce.
- Drizzle that honey if you’re using it, and add a sprinkle of smoked paprika, salt, and pepper. Give it a quick stir to coat everything in that saucy goodness—your kitchen’s already starting to smell amazing, right?
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let the slow cooker work its hands-off wizardry. Go about your day—coffee, errands, whatever—while the chicken gets tender and juicy. When it’s done, the chicken should practically fall apart. Use two forks (or a hand mixer if you’re feeling fancy) to shred it right in the pot, mixing it with all that flavorful sauce. If it’s too liquidy, drain a bit off, then stir in an extra squirt of BBQ sauce for that perfect sticky texture.
- Now, let’s assemble! Toast your buns lightly—stovetop or oven, your call—until they’re golden and crisp. Pile a generous scoop of that BBQ chicken onto the bottom half, top it with a handful of coleslaw for crunch, and add pickles or a drizzle of hot sauce if you’re feeling it. Cap it with the top bun, give it a gentle squish, and dig in. These sandwiches are messy, delicious perfection—enjoy every bite!
Notes
- Check the chicken at the lower end of the cook time—it’s ready when it shreds easily.
- Extra sauce on the side makes it even more indulgent—keep some handy!
- Great for game days or potlucks—just double up and keep it warm in the crockpot.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 929Total Fat 44gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 25gCholesterol 278mgSodium 1593mgCarbohydrates 70gFiber 2gSugar 21gProtein 64g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs are juicy and shred beautifully; bone-in works too, just remove bones after cooking.
- BBQ Sauce: Use your favorite—sweet, smoky, or spicy—store-bought or homemade both shine here.
- Chicken Broth: Adds moisture and depth; low-sodium keeps it balanced.
- Onion: Yellow or sweet onions melt into the sauce, boosting flavor—don’t skip this!
- Garlic: Fresh minced garlic adds a savory kick; garlic powder subs in a pinch.
- Honey: A touch sweetens the sauce naturally; maple syrup or brown sugar are great alternatives.
- Buns: Brioche or hamburger buns hold up well; whole wheat adds a healthier twist.
- Coleslaw Mix: Pre-shredded saves time; make your own with cabbage and carrots for freshness.
Variations and Substitutions
This recipe is a playground for customization! Swap chicken thighs for breasts if you prefer leaner meat—just watch the cooking time to avoid dryness. For a vegetarian twist, try jackfruit—it mimics pulled meat and loves BBQ sauce. No BBQ sauce? Mix ketchup, vinegar, and spices for a quick homemade version. Want a kick? Add hot sauce or cayenne to the mix. Swap coleslaw for pickles or sautéed onions if you’re feeling adventurous. Gluten-free? Use GF buns or wrap it in lettuce leaves. You can even toss in diced apples or pineapple for a sweet twist, or spice it up with chipotle peppers. Whatever your vibe, this dish adapts like a champ!
Storage Options
- Refrigerator: Store pulled chicken in an airtight container for up to 4 days—perfect for leftovers!
- Freezer: Freeze the chicken (without buns) in portions for up to 3 months; thaw overnight in the fridge.
- Reheating: Warm in a skillet with a splash of broth, or microwave in 30-second bursts, stirring until hot.
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