Slow Cooker Pulled Chicken

Close-up of tongs lifting saucy shredded barbecue chicken from a slow cooker.

Slow Cooker Pulled Chicken

This Slow Cooker Pulled Chicken is a great meal when you need something easy to make for the whole family. The chicken turns tender in the slow cooker and soaks up a flavorful barbecue sauce, making it perfect for sandwiches, bowls, or meal prep. Pair it with a quick homemade coleslaw for a crunchy, creamy topping that balances the sauce perfectly.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Dish

Cuisine: American

Keyword: slow cooker pulled chicken

Servings: servings

Calories: 484kcal

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.

Notes

Nutrition Information Note: Nutrition information includes the pulled chicken and coleslaw, but does not include the hamburger buns or pickles.

Refrigerator Storage: Store the pulled chicken and coleslaw separately in airtight containers and use within 3 days.

Freezer Storage: Cool the shredded chicken completely, then pack it tightly in freezer-safe bags or containers and freeze for up to 3 months. Do not freeze the coleslaw, as it becomes watery once thawed. Thaw the chicken overnight in the refrigerator.

Reheating Instructions: Reheat the chicken in the microwave or warm it gently in a saucepan over low heat until hot. Add a little extra barbecue sauce if it seems dry.

Nutrition