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SLOW COOKER PULLED CHICKEN SANDWICH WITH CABBAGE SLAW

By Olivia Adriance

on Oct 01, 2024

Saucy, tangy barbecue chicken is served on a soft gluten-free bun alongside a crunchy, crisp mayo-based cabbage slaw. 

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Slow cooking used to be part of my weekly meal prep. I’d set it in the morning before heading off to my office job when I was in corporate America and came home to a fuss-free dinner. 

I will admit that I forgot about my slow cooker until recently as many of you have been requesting some easy, slow cooker meals.

Well, I’m happy to introduce you to one of the best, most irresistibly delicious slow cooker creations: Slow Cooker Pulled Chicken Sandwiches with Cabbage Slaw. 

The slow cooker really does all the work for you as the chicken cooks in the barbecue sauce alongside onions for a flavorful, healthy protein. 

You honestly could stop right there and just serve the chicken in a lettuce wrap or on a salad. BUT, for the ultimate creation, I suggest making a quick cabbage slaw to serve alongside it. It’s the perfect crunchy sidekick to the sweet and tangy pulled chicken. 

Pile on top of a gluten-free bun and you have yourself the ultimate summertime sandwich. 

You really must give this recipe a try. I promise it’s well worth pulling your slow cooker down from the top shelf. Oh and be sure to have plenty of napkins at the ready… Enjoy! 

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Key Ingredients for Pulled Chicken Sandwich with Cabbage Slaw

These easy, pulled chicken sandwiches are made with everyday ingredients – score! Here’s what you’ll need. 

• Chicken: Boneless, skinless chicken breasts shred so easily after they’ve been cooked in the slow cooker. Chicken thighs would also work well. 
• Barbecue Sauce: No judgment if you use a store-bought sauce, but my refined sugar-free Homemade Barbecue Sauce made with ketchup, coconut sugar,
  Worcestershire sauce, and lots of spices is a real winner. 
• Mayo: Yes, we’re using real mayo here. In my opinion, it’s not a true slaw without mayo. Greek yogurt or dairy-free yogurt would also be a good substitute but it will change the taste a bit. 

• Honey: A squeeze adds a touch of sweetness to the slaw. 
• Cabbage: A blend of red and green makes for a pretty slaw. Shred your own or buy a pre-shredded bag from the store. 
• Carrot: To shred, use a large box grater. 
• Cilantro: A bit of freshness and additional color to the cabbage coleslaw. If you’re averse to cilantro, leave it out. 
• Gluten-Free Buns: They do exist! One of my favorite brands is @unbunfoods which you can find at @wholefoods. 

How to Make Crockpot BBQ Chicken and Slaw

Grab your slow cooker and let’s get to it! 

Pour your BBQ sauce into the bottom of the slow cooker. You can use my Homemade Barbecue Sauce or your favorite store-bought sauce. 

Add the chopped onion to the sauce and stir to combine. Add the chicken to the sauce and onion mixture, tossing to coat the chicken in the sauce.

Place the lid on the slow cooker. Set on high and cook for 3 to 4 hours or set to low and cook for 6 to 8 hours. 

Once the chicken is fully cooked and is falling apart, remove it from the slow cooker. Shred using two forks on a cutting board or bowl. Return the shredded chicken back to the slow cooker and toss it with the sauce. 

To make the cabbage slaw, stir together the mayo, honey, apple cider vinegar, salt, and pepper in a large bowl. Add the shredded cabbage, carrot, and cilantro to the bowl and toss until combined. 

When ready to eat, serve the pulled BBQ chicken with the slaw on gluten-free buns. Take a big bite and enjoy! 

Other Saucy BBQ Recipes:

• Easy Fall Off the Bone Oven-Baked Ribs
• BBQ Meatballs (Gluten-Free, Dairy-Free)
• Barbecue Braised Chicken Tacos with Avocado Corn Salsa

SLOW COOKER PULLED CHICKEN SANDWICH WITH CABBAGE SLAW

By Olivia Adriance

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A crowd-pleasing meal that takes little work on your part, these Slow Cooker Pulled Chicken Sandwiches with Cabbage Slaw are just as great for outdoor gatherings and neighborhood block parties as they are for a weeknight meal at home.

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Ingredients 

Chicken:

• ▢ 2 pounds chicken breasts
• ▢ 1 large onion, diced
• ▢ 2 cups Homemade BBQ Sauce (or store-bought)

Coleslaw:

• ▢ ½ cup mayo
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon apple cider vinegar
• ▢ ½ teaspoon salt
• ▢ A few grinds of fresh pepper
• ▢ 2 cups green cabbage, shredded
• ▢ 1 cup purple cabbage, shredded
• ▢ ½ of a large carrot, shredded
• ▢ Cilantro

For Serving:

• ▢ Gluten-free buns

Instructions 

• Pour the BBQ sauce into the bottom of the slow cooker.
• Add the chopped onion and stir to combine.
• Add the chicken to the sauce and onion mixture, tossing to coat.
• Place the lid on the slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hours.
• Remove the chicken from the slow cooker and shred using two forks. It should pull apart easily!
• Return the shredded chicken to the slow cooker, tossing it to coat.
• Make the cabbage slaw by first stirring together the mayo, honey, apple cider vinegar, and salt and pepper in a large bowl.
• Add the cabbage, carrot, and cilantro to the mayo mixture and toss until combined.
• Serve the pulled chicken with the slaw on gluten-free buns.
• ENJOY!!

Notes

You can also serve this as a BBQ chicken bowl. Forgo the buns and serve on top of your choice of grain, such as white rice or quinoa, with the slaw.

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