Slow Cooker Pulled Chicken

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

5 from 2 votes

Slow Cooker Pulled Chicken

Chicken breasts cooked in the slow cooker with barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder, then shredded with two forks right in the sauce. Serve it on buns with the creamy Dijon coleslaw and pickle slices, or over rice. It takes 15 minutes of prep and 4 hours on LOW, and serves 6.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Dish

Cuisine: American

Keyword: slow cooker pulled chicken

Servings: servings

Calories: 484kcal

Author: Sara Nelson

Ingredients

Pulled Chicken

2 pounds boneless, skinless 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 boneless, skinless chicken breasts into a 4- to 6-quart 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, easy to shred, and reads 165°F in the thickest part. 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 the chicken cooks, 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