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Slow cooker BBQ pulled chicken sandwich with coleslaw on a brioche bun

Slow Cooker BBQ Pulled Chicken

Sweet, smoky, shreddable slow cooker BBQ pulled chicken with a homemade spice rub. Five minutes of prep, perfect for sandwiches piled high with coleslaw on toasted brioche buns.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs boneless, skinless chicken breasts (1.1kg) or thighs
  • 1.5 cups barbecue sauce (360g) plus more for serving
  • 2 tbsp brown sugar (25g)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp apple cider vinegar (30ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • 8 brioche buns, toasted in butter for serving
  • 2 cups coleslaw (300g) for serving

Method
 

  1. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken breasts.
  2. Spread about half a cup of the barbecue sauce over the bottom of a 6-quart slow cooker. Add the seasoned chicken in a single layer. Stir the apple cider vinegar and Worcestershire into the remaining barbecue sauce and pour it over the chicken.
  3. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours), until the chicken shreds easily. Do not use frozen chicken; thaw in the fridge overnight first.
  4. Transfer the chicken to a bowl and shred with two forks, or shred right in the cooker with a hand mixer on low speed.
  5. If the sauce looks thin, remove the chicken with a slotted spoon, turn the cooker to HIGH with the lid off, and cook 20 to 30 minutes until thickened. Return the shredded chicken to the sauce and toss to coat. Pile onto toasted brioche buns with coleslaw and serve.

Notes

Tips: The spice rub is what separates great pulled chicken from fine pulled chicken. Chicken thighs are juicier and more forgiving than breasts. If the sauce is watery, reduce it on HIGH with the lid off before adding the chicken back. Toast the buns in butter for the best sandwiches.
Storage: Refrigerate up to 4 days. Freezes beautifully up to 3 months in portion bags. Make a double batch; the effort is identical and future you will be grateful.
Estimated nutrition: about 320 calories per serving of chicken before the bun (estimated).