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94% would make again

Slow-Cooker BBQ Pulled Chicken, 4 Ways

Claire Nolan
Tasty Team

Ingredients

for 6 servings

  • 4 chicken breasts
  • 8 burger buns

BBQ Sauce

  • 1 ½ cups ketchup (340 g)
  • ¾ cup apple cider vinegar (175 mL)
  • ½ cup dark brown sugar (110 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika
  • ¼ teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • 2 tablespoons worcestershire sauce

Slaw

  • ¾ cup mayonnaise (175 g)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • salt, to taste
  • pepper, to taste
  • 2 cups green cabbage (200 g)
  • 2 cups red cabbage (200 g)
  • 1 cup shredded carrot (110 g)

Nutrition Info

  • Calories 807
  • Fat 30g
  • Carbs 88g
  • Fiber 6g
  • Sugar 34g
  • Protein 44g

Estimated values based on one serving size.

Preparation

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
  3. Cover, and cook on high for 3 hours or on low for 6 hours.
  4. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  5. Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
  6. Shred the chicken breasts with 2 forks in the slow cooker.
  7. Serve on a burger bun with slaw.
  8. Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.
  9. Enjoy!

Ingredients

for 6 servings

  • 4 chicken breasts
  • 8 burger buns

BBQ Sauce

  • 1 ½ cups ketchup (340 g)
  • ¾ cup apple cider vinegar (175 mL)
  • ½ cup dark brown sugar (110 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika
  • ¼ teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • 2 tablespoons worcestershire sauce

Slaw

  • ¾ cup mayonnaise (175 g)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • salt, to taste
  • pepper, to taste
  • 2 cups green cabbage (200 g)
  • 2 cups red cabbage (200 g)
  • 1 cup shredded carrot (110 g)

Nutrition Info

  • Calories 807
  • Fat 30g
  • Carbs 88g
  • Fiber 6g
  • Sugar 34g
  • Protein 44g

Estimated values based on one serving size.

Preparation

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
  3. Cover, and cook on high for 3 hours or on low for 6 hours.
  4. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  5. Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
  6. Shred the chicken breasts with 2 forks in the slow cooker.
  7. Serve on a burger bun with slaw.
  8. Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.
  9. Enjoy!

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