Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Pulled Chicken Sandwich with Cabbage Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 44 reviews

  • Author: Mary & Susan
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Slow Cooker Pulled Chicken Sandwich with Cabbage Slaw is a flavorful and easy-to-make meal perfect for a comforting lunch or dinner. Slow-cooked chicken breasts simmer in savory BBQ sauce with onions until tender, then shredded and mixed back into the sauce. The sandwich is topped with a crisp, creamy cabbage slaw made from green and purple cabbage, shredded carrot, and cilantro, all tossed in a tangy honey-mayo dressing. Served on gluten-free buns, this recipe offers a delicious, satisfying, and wholesome gluten-free option for pulled chicken sandwiches.

Ingredients

For the Pulled Chicken:

  • 2 pounds chicken breasts
  • 1 large onion, diced
  • 2 cups homemade BBQ sauce (or store-bought)

For the Cabbage Slaw:

  • ½ cup mayonnaise
  • 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
  • Fresh cilantro, to taste

For Serving:

  • Gluten-free buns

Instructions

  1. Prepare the Slow Cooker Base: Pour the BBQ sauce into the bottom of the slow cooker. Add the diced onion and stir to combine the ingredients evenly.
  2. Add and Coat the Chicken: Place the chicken breasts into the slow cooker and toss them in the BBQ sauce and onion mixture to ensure they are fully coated.
  3. Cook the Chicken: Cover the slow cooker with the lid and cook on high for 3 to 4 hours or on low for 6 to 8 hours, allowing the chicken to become tender and infused with flavors.
  4. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. The chicken should pull apart easily into bite-sized pieces.
  5. Combine Chicken and Sauce: Return the shredded chicken back into the slow cooker and toss well to coat the shredded meat with the flavorful sauce.
  6. Prepare the Cabbage Slaw Dressing: In a large mixing bowl, whisk together the mayonnaise, honey, apple cider vinegar, salt, and freshly ground pepper until the dressing is smooth and well combined.
  7. Mix the Slaw: Add shredded green cabbage, purple cabbage, carrot, and chopped cilantro to the dressing. Toss thoroughly until the vegetables are evenly coated.
  8. Assemble the Sandwiches: Spoon the warm pulled chicken onto gluten-free buns, then top generously with the cabbage slaw for a crunchy, creamy finish.
  9. Serve and Enjoy: Serve the assembled pulled chicken sandwiches immediately and enjoy the perfect blend of smoky, tangy, and fresh flavors.

Notes

  • Use either homemade or your favorite store-bought BBQ sauce according to preference.
  • Cooking times may vary depending on slow cooker models; check chicken for tenderness before shredding.
  • Feel free to add extra fresh cilantro to the slaw for more herbal brightness.
  • For added heat, sprinkle some chili flakes into the slaw dressing or the chicken mixture.
  • Ensure buns are gluten-free if catering to gluten sensitivities.
  • Leftover pulled chicken can be refrigerated for up to 3 days or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Sandwich
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://mysimpledish.com/slow-cooker-pulled-chicken-sandwich-with-cabbage-slaw-recipe/