Sticky BBQ Pulled Chicken with Coleslaw

This Sticky BBQ Pulled Chicken with Coleslaw is tender, saucy shredded chicken slow-cooked in sweet-spicy BBQ sauce, served with creamy homemade coleslaw. Perfect for sandwiches, sliders, or bowls—effortless comfort food for any gathering.

Why You’ll Love This Recipe

Sticky BBQ Pulled Chicken with Coleslaw is the ultimate crowd-pleasing, hands-off dinner that tastes like you spent all day in the kitchen. Juicy chicken slow-cooks in a rich, tangy-sweet homemade BBQ sauce until it falls apart at the touch of a fork, then gets tossed in extra sauce for that irresistible sticky finish. Paired with cool, crunchy coleslaw that cuts through the richness, it’s perfect piled high on buns, served over rice, or eaten straight from the bowl. Ideal for busy weeknights, potlucks, game days, or summer cookouts, this recipe is naturally gluten-free (with GF buns), budget-friendly, and loved by kids and adults alike. Leftovers reheat like a dream and only get better the next day!

Recipe Tips and Tricks

• Use Chicken Thighs: They stay juicier and shred better than breasts.
• Don’t Add Water: The sauce and chicken juices provide plenty of liquid.
• Double the Sauce: Reserve half to toss with shredded chicken at the end for max stickiness.
• Crisp the Chicken (Optional): Spread on a baking sheet and broil 3-5 minutes for caramelized edges.
• Make Coleslaw Ahead: Flavors improve after 1-2 hours in the fridge.
• Shred While Warm: Chicken shreds easiest right after cooking.
• Toast Buns: Prevents soggy sandwiches and adds texture.
• Adjust Sweetness: Add more brown sugar or honey if you like it sweeter.

Yield: 8 Servings

Sticky BBQ Pulled Chicken with Coleslaw

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Tender slow-cooker BBQ pulled chicken with sticky sauce and creamy coleslaw.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ cup apple cider vinegar
• ⅓ cup brown sugar
• ½ tsp celery seed
• ¾ cup mayonnaise
• 1 ½ cups BBQ sauce (divided)
• 1 medium onion, sliced
• 1 tbsp smoked paprika
• 1 tsp Worcestershire sauce
• 14 oz bag coleslaw mix
• 2 tbsp apple cider vinegar
• 2 tbsp sugar
• 2.5 lbs boneless, skinless chicken thighs
• 4 cloves garlic, minced
• Buns for serving (optional)
• Salt and pepper to taste
• Salt and pepper to taste

Instructions

1. Layer Onion: Place sliced onion at the bottom of a 6-quart slow cooker as a flavorful bed.
2. Season Chicken: Season chicken thighs with salt, pepper, and smoked paprika.
3. Make Sauce: Whisk 1 cup BBQ sauce, brown sugar, vinegar, garlic, and Worcestershire in a bowl.
4. Add to Crockpot: Pour sauce over chicken and onions; no need to stir.
5. Cook Low: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until fall-apart tender.
6. Shred Chicken: Remove chicken to a board; shred with two forks.
7. Reduce Sauce (Optional): Turn crockpot to HIGH; simmer sauce 15-20 minutes to thicken.
8. Toss Chicken: Return shredded chicken to pot with remaining ½ cup BBQ sauce; stir to coat.
9. Make Coleslaw: Whisk mayo, vinegar, sugar, celery seed, salt, and pepper; toss with coleslaw mix and chill.
10. Serve: Pile sticky chicken on toasted buns, top with creamy coleslaw, and enjoy the perfect bite!

Notes

• Reserve half the BBQ sauce to add after shredding for the stickiest, most flavorful chicken.
• For caramelized edges, broil shredded chicken on a sheet pan for 3-5 minutes before serving.
• Coleslaw can be made up to 24 hours ahead—flavors get even better.
• Perfect for sliders, nachos, baked potatoes, or BBQ bowls.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 631Total Fat 42gSaturated Fat 9gUnsaturated Fat 33gCholesterol 144mgSodium 436mgCarbohydrates 25gFiber 2gSugar 22gProtein 35g

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 (2.5 lbs): Boneless, skinless; thighs give the best texture and flavor.
• BBQ Sauce (1 ½ cups): Your favorite store-bought or homemade; sweet and smoky works best.
• Apple Cider Vinegar (¼ cup): Adds tang and tenderizes chicken.
• Brown Sugar (⅓ cup): Creates sticky sweetness; dark brown for deeper molasses flavor.
• Garlic (4 cloves, minced): Fresh for bold taste.
• Onion (1 medium, sliced): Sweetens as it cooks down.
• Smoked Paprika (1 tbsp): Essential for smoky BBQ flavor.
• Coleslaw Mix (14 oz bag): Pre-shredded cabbage and carrots for convenience.
• Mayo (¾ cup): Full-fat for creaminess; light mayo for lower calories.
• Apple Cider Vinegar (2 tbsp for slaw): Brightens the coleslaw.

Variations and Substitutions

• Chicken Breasts: Use if you prefer leaner meat (reduce cook time slightly).
• Pork Version: Swap chicken for pork shoulder for classic pulled pork.
• Spicy Kick: Add cayenne, sriracha, or chipotle powder to sauce.
• Low-Sugar: Use sugar-free BBQ sauce and sweetener substitute.
• Creamy Slaw: Add a spoonful of horseradish or Dijon for zing.
• Vinegar Slaw: Skip mayo and double vinegar for tangy, lighter version.
• Hawaiian Twist: Add pineapple juice and chunks to sauce.
• Instant Pot: Cook on high pressure 15 minutes + natural release.

Storage Options

• Refrigerator: Store chicken and coleslaw separately up to 4 days.
• Freezer: Freeze pulled chicken (in sauce) up to 3 months; thaw overnight.
• Reheating: Warm chicken in skillet with splash of water or broth.

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Until you can read, Spicy Chili with Ground Beef