SLOW COOKER PULLED CHICKEN SANDWICH WITH CABBAGE SLAW

Slow Cooker BBQ Chicken Sandwiches - Olivia Adriance

5 from 1 vote

SLOW COOKER PULLED CHICKEN SANDWICH WITH CABBAGE SLAW

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.

Prep Time15

Cook Time8

Total Time8 15

Course: American

Cuisine: American

Keyword: Chicken breast recipes, Crockpot recipes, Pulled chicken, Shredded chicken breast, Slow cooker chicken, Slow cooker recipes

Servings:

Author: Olivia Adriance

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.

Nutrition