Get ready to transform your ordinary dinner into a mouthwatering feast that'll have everyone begging for seconds! These BBQ Pulled Chicken Sandwiches with Coleslaw are the ultimate comfort food that combines tender, slow-cooked chicken with tangy BBQ sauce and a refreshing, crisp coleslaw. Perfect for lazy weekends, game days, or when you're craving a restaurant-quality meal without leaving your kitchen, this recipe is about to become your new go-to crowd-pleaser that's surprisingly easy to make.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup BBQ sauce
- 4 hamburger buns
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken thighs in a slow cooker, ensuring they are evenly spread across the bottom of the cooking vessel.
- Pour the entire cup of BBQ sauce over the chicken thighs, making sure each piece is thoroughly coated. Use a spoon or brush to distribute the sauce evenly.
- Cover the slow cooker and set it to low heat. Cook the chicken for 5-6 hours, or until the meat is tender and easily shreds with a fork.
- While the chicken is cooking, prepare the coleslaw by combining the coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper in a mixing bowl. Stir until all ingredients are well combined and refrigerate to allow flavors to meld.
- Once the chicken is fully cooked, remove the thighs from the slow cooker and use two forks to shred the meat completely.
- Return the shredded chicken to the slow cooker and mix with the remaining BBQ sauce to ensure it's well coated.
- Toast the hamburger buns lightly to add a crisp texture and enhance their flavor.
- Assemble the sandwiches by placing a generous portion of the BBQ pulled chicken on the bottom bun, then topping with a scoop of prepared coleslaw.
- Place the top bun on the sandwich and serve immediately while the chicken is warm.
Tips
- Choose the right cut: Boneless, skinless chicken thighs work best for pulled chicken because they remain juicy and tender during slow cooking.
- Low and slow is the key: Cooking the chicken on low heat for 5-6 hours ensures the meat becomes incredibly tender and easily shreddable.
- Customize your BBQ sauce: Feel free to use your favorite store-bought BBQ sauce or make a homemade version for a personalized touch.
- Coleslaw preparation: Make the coleslaw ahead of time and let it sit in the refrigerator for at least 30 minutes to allow the flavors to develop and meld together.
- Toasting the buns: Don't skip toasting the hamburger buns - it adds a delightful crunch and helps prevent the bread from getting soggy from the saucy chicken.
- Make-ahead friendly: This recipe can be prepared in advance and reheated, making it perfect for meal prep or feeding a crowd.
- Garnish options: Consider adding extra toppings like sliced pickles, crispy onions, or a dash of hot sauce for additional flavor complexity.
Nutrition Facts
Calories: 578kcal
Carbohydrates: 59g
Protein: 28g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 90mg
