Slow Cooker BBQ Pulled Chicken Sandwiches

$To make these tasty sandwiches, here are the main ingredients you will need: - 2 pounds boneless, skinless chicken breasts - 1 cup barbecue sauce (use your favorite brand) - 1/2 cup chicken broth - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste - 4 hamburger buns These ingredients come together to create a juicy and flavorful pulled chicken. The chicken cooks low and slow, soaking up the rich barbecue sauce. While the pulled chicken is delicious on its own, adding toppings can elevate your sandwich. Here are some great options: - Coleslaw (adds crunch and creaminess) - Pickles (for a tangy bite) Feel free to mix and match these toppings to suit your taste. Choosing the right barbecue sauce can enhance your pulled chicken. Here are a few brands I love: - Sweet Baby Ray's (sweet and smoky) - Stubb's (bold and spicy) - Annie's (organic and tangy) These sauces each bring their own unique flavor to the dish, so pick one that you enjoy! Start with two pounds of boneless, skinless chicken breasts. Place the chicken directly into the slow cooker. This meat is tender and easy to shred. Make sure the chicken is in a single layer for even cooking. In a bowl, mix together the barbecue sauce, chicken broth, and apple cider vinegar. Add one teaspoon each of garlic powder, onion powder, smoked paprika, and ground cumin. Season with salt and pepper to taste. Stir well until combined. This sauce adds great flavor to the chicken. Cover the slow cooker with the lid. Set it to low for six to eight hours or high for four hours. The chicken is ready when it is tender. Use two forks to shred the chicken in the slow cooker. Mix the shredded chicken with the remaining sauce for an extra 15 minutes on low. Toast four hamburger buns until they are golden brown. Place a generous amount of pulled chicken on the bottom half of each bun. If you like, add coleslaw and pickles on top. Finally, place the top half of the bun on the sandwich. Enjoy your savory creation! To get perfectly shredded chicken, cook it low and slow. Set your slow cooker to low for 6-8 hours. This makes the chicken tender. Use two forks to shred it easily. Mix it back into the sauce. This adds flavor and keeps it juicy. Toasting the buns can boost the taste. Heat a skillet over medium heat. Add a little butter to the skillet. Place the buns cut side down. Toast them until they are golden brown. This adds a nice crunch. You can also use a toaster if that’s easier. Feel free to adjust the seasonings to match your taste. You can add more garlic powder for a stronger flavor. Want it spicy? Add a dash of cayenne pepper. For a smokier taste, increase the smoked paprika. Always taste the sauce before serving. This way, you ensure it’s just right for you. {{image_2}} You can switch up the meat in this recipe. Instead of chicken, try pork. Pork shoulder works great, too. Just cook it the same way. Shred it after cooking and mix it with the sauce. Beef can also be a tasty option. Use brisket for a rich flavor. Each meat brings its own twist to the dish. For a plant-based choice, use jackfruit. This fruit has a texture like pulled meat. Drain and rinse canned jackfruit. Cook it in the same sauce. It will soak up the flavor well. You can also use tofu or tempeh. Marinate them in the barbecue sauce first. This makes a great vegan pulled 'chicken' sandwich. You can enhance the flavor with extra ingredients. Add chopped onions or bell peppers to the slow cooker. This adds a nice crunch and taste. Try different barbecue sauces, too. A spicy sauce can kick it up a notch. For a smoky flavor, add liquid smoke or smoked spices. Experiment with your favorite flavors to create a unique dish. To store leftover pulled chicken, let it cool first. Place it in an airtight container. Make sure to cover it well. This keeps it fresh and tasty. You can store it in the fridge for up to four days. If you have more than you can eat, freezing is a great option. For long-term storage, use freezer-safe bags or containers. Divide the pulled chicken into meal-sized portions. Squeeze out extra air from bags before sealing. Label the bags with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, you can use the microwave or stovetop. If using a microwave, heat on low power. Stir the chicken every minute for even warmth. For stovetop reheating, add a splash of chicken broth. This keeps it moist. Heat over low until warm. Enjoy your delicious pulled chicken sandwiches again! Yes, you can use frozen chicken breasts. However, I recommend thawing them first. Cooking from frozen can lead to uneven cooking and longer times. If you must use frozen chicken, cook on high for at least 6 hours. Always check that the chicken reaches 165°F for safety. You can keep leftovers in the fridge for about 3 to 4 days. Make sure to store them in an airtight container. This keeps the chicken moist and flavorful. If you want to keep it longer, consider freezing it. Pulled chicken sandwiches go well with many sides. Here are a few ideas: - Coleslaw - Potato salad - Corn on the cob - Baked beans - Sweet potato fries These sides add crunch and flavor to your meal, making it even more enjoyable. Yes, you can make this recipe without a slow cooker. You can use a stovetop or an oven. For stovetop, cook on low heat for about 30-40 minutes. For the oven, bake at 350°F for 25-30 minutes. Just ensure the chicken is tender enough to shred. In this post, we covered how to make slow cooker BBQ pulled chicken sandwiches. We discussed the main ingredients, optional toppings, and choice sauces. I shared step-by-step instructions for cooking and shredding chicken. You learned tips for great texture and flavor. We explored variations with different meats and vegan options. Finally, we detailed storage tips for leftovers. Now, you're ready to make your own delicious sandwiches. Enjoy every bite!$

Slow Cooker BBQ Pulled Chicken Sandwiches

Savor the deliciousness of Slow Cooker BBQ Pulled Chicken Sandwiches with this easy recipe! Just a handful of ingredients and a slow cooker are all you need to create tender, flavorful pulled chicken that will wow your family and friends. Perfect for any gathering or a cozy night in, these sandwiches can be topped with coleslaw and pickles for added crunch. Click through to explore the full recipe and get ready for a mouthwatering meal!

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Ingredients

2 pounds boneless, skinless chicken breasts

1 cup barbecue sauce (preferably your favorite brand)

1/2 cup chicken broth

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

4 hamburger buns

Coleslaw (for topping, optional)

Pickles (for garnish, optional)

Instructions

Place the boneless, skinless chicken breasts in the slow cooker.

In a separate bowl, mix together the barbecue sauce, chicken broth, apple cider vinegar, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.

Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is well-coated.

Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours, until the chicken is tender and easily shreds with a fork.

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining sauce for an additional 15 minutes on low.

Toast the hamburger buns until golden brown (optional).

Assemble the sandwiches by placing a generous amount of pulled chicken on the bottom half of each toasted bun. Top with coleslaw and pickles if desired.

Place the top half of the bun on the sandwich and enjoy!

Prep Time: 10 mins | Total Time: 6-8 hrs | Servings: 4

- Presentation Tips: Serve the sandwiches on a large platter with extra coleslaw on the side and a few pickle slices for garnish.