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SLOW COOKER PULLED CHICKEN SANDWICHES recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Slow Cooker Pulled Chicken Sandwiches Comforting and Simple

Enjoy an easy dinner with these Slow Cooker Pulled Chicken Sandwiches, perfect for weeknight dinner or a family dinner. This recipe features tender shredded chicken simmered in a sweet and tangy BBQ sauce, making it a standout among slow cooker chicken recipes. Serve the delicious shredded chicken sandwiches for a satisfying meal everyone will love.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Calories: 117
Ingredients Method Notes

Ingredients
  

  • 1 (6-ounce) can tomato paste
  • ½ cup water
  • ¼ cup brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder or onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons regular or smoked paprika
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
  • 2 lbs boneless, skinless chicken breasts or thighs or 1 lb of each
  • 1 large or 2 small yellow onions, thinly sliced

Method
 

  1. Whisk together all BBQ sauce ingredients from tomato paste to black pepper in a medium bowl until smooth.
  2. Layer the sliced onions in the base of a 4-quart or larger slow cooker and place the chicken on top.
  3. Pour the prepared BBQ sauce evenly over the chicken and onions.
  4. Cover the slow cooker and let it cook on HIGH for 3-4 hours or on LOW for 5-6 hours until chicken is tender.
  5. Carefully remove the chicken from the slow cooker and shred it using two forks or shredding tools.
  6. Return the shredded chicken to the slow cooker and mix it well to coat with the sauce.
  7. Keep the slow cooker on WARM until ready to serve the pulled chicken sandwiches.

Notes

  • If short on time, substitute the homemade BBQ sauce with 1 cup bottled barbecue sauce plus ½ cup water. For Instant Pot cooking, add an extra ½ cup broth or water along with the chicken, onions, and sauce, then cook on High Pressure for 13 minutes, followed by a natural pressure release of 5-10 minutes before shredding and mixing.