Description

Tender, juicy pulled chicken cooked low and slow in a slow cooker with smoky spices and BBQ sauce, served on soft buns with crunchy slaw.

Ingredients

Scale

4 lbs boneless, skinless chicken thighs (or chicken breasts)
2 cups thick barbecue sauce (e.g., Sweet Baby Ray’s)
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp apple cider vinegar
2 tbsp honey or brown sugar
Salt and black pepper to taste
8 brioche buns
2 cups shredded cabbage and carrots (for slaw)
Mayo and vinegar for slaw dressing

Instructions

Pat chicken dry with paper towels and place in the bottom of a 6-quart slow cooker.
In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle evenly over the chicken and rub in.
Pour barbecue sauce over the chicken, drizzle with apple cider vinegar and honey (or brown sugar). Stir gently to coat.
Cover and cook on LOW for 6-8 hours until chicken is tender and shreds easily with a fork (or HIGH for 3-4 hours).
Remove chicken from slow cooker and shred using two forks.
Return shredded chicken to the slow cooker and stir in about 1/2 cup of the cooking liquid to keep moist.
Optional: Transfer chicken to a broiler-safe pan and broil on high for 2-3 minutes to caramelize and char.
Serve on toasted brioche buns with coleslaw.

Notes

Chicken thighs are recommended for juiciness, but breasts can be used (cook on low for 5-6 hours). Save the cooking liquid to add back to the chicken for moisture. For a thicker sauce, reduce the liquid in a saucepan before adding back. Can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 sandwich with slaw
Calories: 520
Sodium: 850
Fat: 18
Carbohydrates: 45
Fiber: 3
Protein: 35

Keywords: slow cooker, pulled chicken, BBQ chicken, sandwiches, easy dinner, meal prep, comfort food