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–+ servings
A loaded slow cooked pulled chicken sandwich on a wood cutting board.

Slow Cooker BBQ Pulled Chicken Sandwich

Maureen Reynolds
Tender slow cooker BBQ pulled chicken piled onto toasted buns with homemade BBQ sauce and delicious toppings. An easy, crowd-pleasing meal for busy weeknights or game day.
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Prep Time 35 minutes
Cook Time 7 hours
Course Main Course
Cuisine American
Servings 8

Equipment

  • 1 slow cooker
  • 1 sauce pan

Ingredients
  

Homemade Barbecue Sauce

  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 2 Tablespoons brown sugar
  • 2 tablespoons vinegar, white or apple cider
  • 4 tablespoons freshly squeezed lemon juice about 1 large lemon
  • 1 cup ketchup
  • ½ teaspoon dry mustard
  • ½ cup water or chicken broth
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste

Seasoned Chicken

  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • pinch ground black pepper

Toppings

  • Crispy cooked bacon
  • coleslaw
  • cheese slices or shredded cheese cheddar or Monterey Jack

Instructions

Homemade Barbecue Sauce

  • In a medium saucepan brown onion with butter over medium heat, about 4 minutes. Add vinegar, brown sugar, lemon juice, ketchup, dry mustard, water (or chicken broth), Worcestershire sauce, salt and pepper; stir, bring to boil, then reduce heat to simmer for 30 minutes, stirring occasionally.

For Seasoned Chicken

  • In a small bowl combine paprika, garlic powder, salt and pepper; rub both sides of chicken well.

Cooking the Chicken

  • Place seasoned chicken in a slow cooker sprayed with non-stick spray. Pour barbecue sauce over chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until chicken is fully cooked and can easily be pulled apart with a fork.
  • Leaving the chicken in the slow cooker, carefully shred chicken and stir through sauce. Cook for an additional few minutes to allow chicken to absorb a bit of sauce. Serve immediately.

Assemble

  • Split buns and toast. Add a generous portion of pulled chicken and top with bacon, cheese and coleslaw, or your favourite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in a saucepan or microwave with a bit of extra sauce if needed.
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https://www.redcottagechronicles.com/recipe/pulled-chicken-sandwich/