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Slow Cooker Pulled Chicken Sandwiches

Irresistible Slow Cooker Pulled Chicken Sandwiches You’ll Love

Enjoy these Slow Cooker Pulled Chicken Sandwiches, a dish that transforms simple ingredients into an unforgettable meal.
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Prep Time 15 minutes
Cook Time 6 hours
Marinating Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 4 sandwiches
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs Chicken breasts can be substituted.
  • 1 cup Ketchup Use low-sugar options for better health.
  • 1 cup Low Sugar BBQ Sauce Stubb’s Spicy BBQ sauce recommended.
  • 1/2 cup Water or Chicken Broth Broth enriches flavor.
  • 2 tablespoons Worcestershire Sauce
  • 1/4 cup Apple Cider Vinegar White vinegar can be used as a substitute.
  • 2 tablespoons Yellow Mustard Dijon mustard offers a spicier alternative.
  • 1 teaspoon Cumin Chili powder can be swapped in.
  • 1/2 teaspoon Cayenne Pepper Adjust or omit for a milder version.
For the Slaw
  • 1 cup Shredded Carrots Radishes can provide a crunchy twist.
  • 2 cups Shredded Red Cabbage Green cabbage is a good alternative.
  • 1/2 cup Chopped Cilantro Parsley is a fine substitute.
  • 1/4 cup Apple Cider Vinegar Fresh lemon juice works in a pinch.
  • 2 tablespoons Toasted Sesame Oil Olive oil can be an alternative.
  • 1 tablespoon Pure Maple Syrup Honey is a wonderful substitute.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, combine ketchup, low sugar BBQ sauce, water or chicken broth, Worcestershire sauce, apple cider vinegar, yellow mustard, cumin, and cayenne pepper. Stir well until all the ingredients are smoothly blended.
  2. Place the boneless skinless chicken thighs on top of the sauce. Gently flip them to coat both sides with the sauce mixture.
  3. Cover the slow cooker and set it to low for 6-7 hours or high for 3 hours.
  4. Once done, remove the chicken thighs from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining sauce.
  5. In a separate bowl, mix shredded carrots, red cabbage, chopped cilantro, apple cider vinegar, toasted sesame oil, pure maple syrup, and a sprinkle of salt and pepper. Toss to combine.
  6. Serve the shredded chicken on buns, topped with slaw. Alternatively, use lettuce wraps for a lighter option.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 150IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

These sandwiches are customizable to suit your taste and dietary preferences. Perfect for any gathering or as a comforting meal.

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