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Slow Cooker Pulled Chicken Sandwiches recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Slow Cooker Pulled Chicken Sandwiches Cozy Perfect Recipe

Enjoy this easy and tasty Slow Cooker Pulled Chicken Sandwiches recipe, perfect for an effortless lunch or quick lunch idea. Featuring tender shredded chicken coated in a flavorful homemade BBQ sauce, this slow cooker chicken dish is ideal for shredded chicken sandwiches, wraps, or served over baked potatoes.
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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 the BBQ sauce ingredients from the tomato paste to black pepper in a medium bowl until smooth and well combined.
  2. Layer the thinly sliced onions evenly at the bottom of a 4-quart or larger slow cooker.
  3. Arrange the chicken pieces on top of the onions in the slow cooker.
  4. Pour the prepared BBQ sauce mixture evenly over the chicken and onions.
  5. Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours until chicken is tender.
  6. Transfer the cooked chicken onto a large plate or sheet pan.
  7. Use two forks, a meat shredder, or shredder claws to pull the chicken apart into bite-sized pieces.
  8. Return the shredded chicken to the slow cooker and mix well to coat all the chicken with the sauce.
  9. Keep the slow cooker on the WARM setting to maintain heat until ready to serve.

Notes

  • Pressed for time? Replace the homemade BBQ sauce with 1 cup bottled barbecue sauce plus ½ cup water for a quick shortcut. Instant Pot option: Combine onions, chicken, and BBQ sauce with an extra ½ cup broth or water. Cook on Poultry or High Pressure for 13 minutes, then allow natural pressure release for 5-10 minutes before shredding and mixing.