Ingredients
Method
- Rinse and pat dry 2 pounds of boneless skinless chicken breasts. Place them in the slow cooker.
- Sprinkle 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and salt and pepper evenly over the chicken. Pour ½ cup chicken broth and 1 cup BBQ sauce on top. Coat the chicken but do not submerge it completely.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken easily shreds and reaches an internal temperature of 165°F (74°C).
- While the chicken cooks, shred 3 cups green cabbage and 1 cup carrots. In a medium bowl, whisk together ¼ cup apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 tablespoons olive oil, and salt and pepper to taste. Toss the shredded veggies in the dressing until well coated. Refrigerate until ready to serve.
- Remove chicken breasts from the slow cooker and shred using two forks or meat claws. Return shredded chicken to the slow cooker and stir to coat in sauce. Keep warm on low.
- Toast the sandwich buns lightly if desired. Pile generous portions of pulled chicken on each bun, then top with a heaping scoop of the tangy slaw. Add optional pickles or fresh herbs for extra brightness.
- Serve immediately and enjoy. Keep warm in the slow cooker for a short time if needed.
Nutrition
Notes
Ingredient Swap: I love using boneless, skinless chicken thighs here when I have them; they stay incredibly moist during the long cook.
Storage Tip: Always store the shredded chicken and the tangy slaw separately in the fridge.
The slaw wilts quickly if mixed in advance, but stays crisp for days on its own.
Make-
Ahead Secret: You can whisk the slaw dressing up to three days ahead and keep it in a jar in the fridge.
Just toss it with the shredded veggies an hour before serving for perfect texture.
Common Mistake: It's easy to overcook the chicken, making it dry.
I start checking an hour before the low end of the cooking range.
It should shred with just a fork.
Serving Suggestion: Have extra BBQ sauce on the table.
I find the chicken absorbs a lot of the sauce, and a little extra drizzle right on the bun makes it perfect.
Equipment Note: If you don't have a slow cooker, this works great in an Instant Pot.
I cook it on high pressure for 15 minutes with a natural release for the same tender result.
Personal Touch: Lightly toasting the buns is a non-negotiable step for me.
It keeps the sandwich from getting soggy under all that juicy chicken and slaw.