You’ll love this recipe if you like Slow Cooker Split Pea Soup and Crock Pot Taco Soup.
Busy days call for something easy that still feels worth the time, and slow cooker pulled chicken fits that perfectly. The chicken cooks low and slow until it’s tender and soaked in barbecue sauce, and there’s almost no effort involved once the lid goes on. It works well for sandwiches with coleslaw, but it also fits into bowls or wraps without much planning.
This kind of recipe works great when you need a meal that stretches, stores well, and can handle different sides. It’s helpful for game days, casual gatherings, or simple weeknight dinners when you don’t want to stand at the stove. Leftovers heat up nicely, making lunches later in the week quick and easy.
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💛 Why you’ll love this recipe
- Ready to go in the slow cooker in 15 minutes.
- Great for parties, game day, or weeknights.
- Hands-off cooking, the slow cooker does the work.
- Easy to prep in advance and store to eat later.
➡️ Ingredients you’ll need
⏲ How to make this slow cooker pulled chicken recipe
👉 Easy ingredient swaps
- Chicken Breasts: Chicken thighs work well.
- Hamburger Buns: Brioche buns, slider rolls, or toasted bread are great too.
- Coleslaw Mix: Shredded cabbage and carrots can be used instead of a store-bought bagged mix.
✨ Variations
- Spicy: Add hot sauce or crushed red pepper flakes to the sauce.
- No Buns: Serve the chicken over rice, baked potatoes, or in wraps for a lighter meal.
- Cheese: Add sliced cheddar or pepper jack to the sandwiches before serving.
〰️ How to serve
- Sandwich — Pile chicken onto buns and add pickles and coleslaw.
- Bowls — Serve chicken over rice or quinoa with roasted veggies.
- Appetizer — Scoop onto slider buns for an easy appetizer.
- Sides — Pair with baked beans, corn on the cob, or a simple salad.
💬 FAQs
Can I make this ahead?
Yes, you can make the chicken and slaw ahead. Store them separately, then assemble when ready to eat. The chicken reheats well in the microwave or on the stove.
How long do leftovers last?
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Can I freeze pulled chicken?
Yes, freeze the shredded chicken (without slaw) for up to 3 months. Thaw in the fridge and reheat in a saucepan or microwave. Add a little extra barbecue sauce if it seems dry.
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Slow Cooker Pulled Chicken
Ingredients
Pulled Chicken
- 2 pounds chicken breasts
- 1 cup barbecue sauce
- ⅓ cup chicken broth
- ¼ cup apple cider vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Coleslaw + Buns (Optional)
- ¾ cup mayonnaise
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon celery seed
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon pepper
- 16 ounces tri-color coleslaw mix
- Pickle slices
- 6-8 hamburger buns
Instructions
- Add Chicken to Slow Cooker: Place 2 pounds chicken breasts into slow cooker.
- Combine Sauce Ingredients: In a medium bowl, whisk 1 cup barbecue sauce, ⅓ cup chicken broth, ¼ cup apple cider vinegar, 1 Tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Pour sauce over chicken in slow cooker.
- Cook Chicken: Cover slow cooker and cook on LOW for 4 hours or HIGH for 2-3 hours, until chicken is tender and easy to shred. If chicken isn’t tender after cooking, allow it to cook an extra 30 minutes and check again.
- Shred Chicken: Once cooked, use two forks to shred chicken directly in the slow cooker, mixing it into the sauce. If sauce seems too thin, cook uncovered on HIGH for 10-15 minutes to thicken slightly.
- Prepare Coleslaw (Optional): While sauce thickens, in a large bowl, whisk ¾ cup mayonnaise, 2 Tablespoons apple cider vinegar, 1 Tablespoon Dijon mustard, 1 teaspoon sugar, ½ teaspoon celery seed, ½ teaspoon coarse Kosher salt, and ¼ teaspoon pepper until smooth. Add 16 ounces tri-color coleslaw mix and toss until coated. Let rest 10-20 minutes to soften slightly; refrigerate until ready to serve.
- Serve: Spoon shredded chicken onto hamburger buns (let excess sauce drip off if needed) or into bowls. Optionally, top with coleslaw and pickle slices, then serve.
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