The pressure builds and you start counting down minutes until you eat. You notice the steam cues when the valve hiss and the sealing ring does its thing. Those hints mean your chicken is slowly turning into tender shredded goodness. You gotta wait just enough time for all those flavors to soak in and make your taste buds happy.
Once the pressure is right and the timer's up, you release that steam carefully. Then, you'll turn your attention to shredding the chicken, which is totally the fun part. It's so soft and juicy, you really gonna wanna scoop up every last bit of that flavorful broth to keep it moist. The smell alone will have everyone in the house drooling.
Then, the key is layering in the sauce mix and giving it a quick meld. After some minutes uncovered, you spread those tender bites on toasted buns, piling high with crunchy slaw. So dang good! You got yourself some hearty, juicy sandwiches that'll disappear fast. Now, let's get into all the what, how, and why's of making these irresistibly good pulled chicken sandwiches.
For an extra visual appeal, here is a beautiful shot of the final assembled sandwich, showcasing the layers and textures that make it so tempting.
Finally, one last look at the finished dish, highlighting the juicy, shredded chicken overflowing from the bun, with a side of crunchy slaw that adds a refreshing crunch.
Incredible Slow Cooker Pulled Chicken Sandwiches
Ingredients
Ingredients
- 1 ½ pound boneless skinless chicken thighs
- ½ cup ketchup
- ½ cup low sugar bbq sauce I love Stubb’s Spicy BBQ sauce
- ¼ cup water or chicken broth
- ½ tablespoon Worcestershire sauce
- ½ tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ½ cup shredded carrots
- ½ cup shredded red cabbage
- ¼ cup chopped cilantro
- 1 tablespoon apple cider vinegar
- ½ tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
- to taste Freshly ground salt and pepper
- 4 whole grain or gluten free seedy hamburger buns for serving
Instructions
Instructions
- Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine. Place chicken thighs on top and flip over to coat the chicken thighs with the sauce.
- Cook on low for 6 to 7 hours or on high for 3 hours.
- Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
- Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
- Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun.
- You can also serve these with sliced cheese if you prefer.
- Feel free to double, triple, or quadruple recipe to serve a crowd!
- Enjoy your delicious slow cooker pulled chicken sandwiches!
