Pulled Chicken Sandwich In The Slow Cooker Wellplated Com

Tender shredded chicken bathed in a homemade maple bourbon BBQ sauce, the slow cooker makes this juicy pulled chicken your pal. Whenever I’m not sure what to make for a party, a crockpot (or Instant Pot) of tender, saucy pulled meat that we can serve sandwich-style is my go-to. As with this Crockpot BBQ Chicken (a close cousin to this BBQ pulled chicken sandwich recipe, but with a different style of sauce), Slow Cooker Pulled Pork, and Italian Beef, using the slow cooker means:

You can prep the meal well in advance. Cook this pulled chicken the day before, then reheat it in the crockpot prior to serving.Hungry guests can help themselves directly from the slow cooker while you relax.Bun or no bun? Topped with Healthy Coleslaw or slaw on the side? Each person can assemble according to her preferences.Everyone is licking their fingers happily by the end!

How to Make BBQ Shredded Chicken Sandwiches

This is a dump-and-go style of crockpot meal. Arrange your chicken in the bottom of a slow cooker, pour the sauce on top, and press play. The chicken will become meltingly tender and absorb the sauce’s sweet and savory flavors. From there, it’s shred, serve, and savor!

The Ingredients

Chicken. For pulled chicken sandwiches, I prefer to use chicken thighs. The meat holds up best in the crockpot without drying out. Even if you aren’t a huge fan of dark meat, by the time it’s bathed in the sauce, all you will taste is juicy goodness.

Ketchup. While I usually prefer to make my own barbecue sauce without ketchup (like with this Instant Pot Pulled Pork), when you are looking for a timesaver, ketchup is an excellent short cut to give you quick pulled chicken sandwiches in less time.

Bourbon. With its buttery, smooth, and lightly smoky flavor, bourbon makes a standout addition to BBQ pulled chicken.

Pure Maple Syrup + Molasses. A touch of each deepens the sauce’s flavor and gives it the right notes of natural sweetness.Apple Cider Vinegar + Dijon Mustard. The acid and the zip to balance the sweet.Worcestershire Sauce. The umami factor! It’s one of those ingredients you can’t pick out separately but that contributes to the overall flavor of the dish.Garlic Powder + Onion Powder + Red Pepper Flakes. Each ups the taste-factor of the sauce.

The Directions

Storage Tips

To Store. Refrigerate leftover pulled chicken for up to 4 days.To Reheat. Rewarm the meat over the stovetop or gently in the microwave, with a splash of water or chicken broth to keep the chicken from becoming too thick or dry if needed.To Freeze. Let the chicken cool completely, then portion into freezer safe containers of your desired size (you also can freeze it flat in a sturdy ziptop bag). Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Whisk. This smaller whisk gets the job done, but takes up less space in your drawers.Measuring Cups. Durable, and microwave-safe and dishwasher-safe.

Pile that BBQ pulled chicken high! The one with the messiest chin wins.

Healthy Coleslaw. In my family, it’s not a barbecue sandwich until you add the slaw. This is creamy, fresh, and bright.Barbecue Sauce. Your favorite store brand, or try this homemade Barbecue Sauce.Cheese. Take a note from the BBQ Chicken Stuffed Sweet Potatoes in my cookbook and top your pulled chicken sandwich with cheese. Sharp cheddar or pepper jack would both be an excellent pairing.Potato Chips. OK, I know this sounds weird, but the saltiness and crunch are a surprisingly delightful counterpoint to the tender, sweet pulled chicken.

Quesadillas. Swap it for the pulled pork in this Pork Quesadilla.BBQ Chicken Salad. Use it in place of the grilled chicken.Serve it with Oven Roasted Potatoes and a fried egg for a quick spin on hash.