BBQ Pulled Chicken Sandwiches

Name: BBQ Pulled Chicken Sandwiches
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 10 tbsp Ketchup; 3 tbsp Apple Cider Vinegar; 1 tbsp Brown Sugar; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; ¾ tsp Salt; 1½ lb Chicken Breast; 2 tbsp Mayonnaise; 10½ oz Cabbage; 1 Carrot; 4 Burger Buns

By Eatpace

Slow-cooked chicken breast is shredded into a smoky barbecue sauce and piled onto buns with crunchy slaw. The slow cooker does most of the work.

Total: 195 min; 15 prep · 180 cook
Serves: 4; Scale it below
Calories: 485; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Shredded barbecue chicken sandwiches topped with cabbage and carrot slaw.

195 min

Method

6 steps 15 min prep · 180 min cook

Prep

Step 1. Stir Ketchup, two-thirds of the Apple Cider Vinegar, Brown Sugar, Smoked Paprika, Garlic Powder, Water, and two-thirds of the Salt in a slow cooker.
Step 2. Add Chicken Breast and turn to coat. Cover and cook on low until cooked through and easy to shred, about 3 hours; check early if the breasts are thin.
Step 3. Meanwhile, stir Mayonnaise, the rest of the Apple Cider Vinegar, and the rest of the Salt in a bowl. Toss with Cabbage and Carrot, then refrigerate until serving.
Step 4. Transfer the chicken to a board and shred with two forks. Return it to the sauce and stir to coat.

Cook

Step 5. Toast Burger Buns cut side down in a dry skillet over medium heat until golden, about 2 minutes.

Finish & serve

Step 6. Pile the chicken onto the buns and top with the slaw. Spoon any remaining sauce over the chicken and serve.

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Tips

Good to know

Check the chicken with a thermometer; it is safe when the thickest part reaches 165°F.

Leftovers

Refrigerate the chicken and slaw separately for up to 3 days, and reheat the chicken before assembling.

Swap it

Use plain Greek yogurt instead of mayonnaise for the slaw.

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