Slow Cooker BBQ Pulled Chicken Sandwiches
Chicken breasts slow cooked in a sweet and smoky barbecue sauce with grated onion, then shredded and piled onto soft buns.
Ingredients
Main Ingredients
- 3 lb boneless, skinless chicken breasts
- 1.5 cups barbecue sauce divided
- ½ medium yellow onion finely grated
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar packed
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- salt and black pepper to taste
- hamburger buns and coleslaw for serving
Instructions
Cooking
- Lightly grease the slow cooker with the olive oil. Whisk 1 cup of the barbecue sauce with the grated onion, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Place the chicken in the slow cooker and pour the sauce over it, turning to coat.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- Move the chicken to a cutting board and shred with two forks.
- Return the chicken to the slow cooker, stir in the remaining 1/2 cup barbecue sauce, and let it sit on warm 10 to 15 minutes.
- Serve on toasted buns with coleslaw.
Notes
Nutrition values are an estimate per serving of chicken and sauce only (without bun or slaw), based on 10 servings. Check the chicken early since lean breasts dry out. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.