Slow-Cooker BBQ Pulled Chicken Sandwiches
Tender, saucy pulled chicken from the slow cooker piled on whole-wheat buns with a crunchy, lighter coleslaw. Set it in the morning, dinner is done.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns. Use a BBQ sauce labeled gluten-free.
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 lb Boneless skinless chicken (breasts and thighs)
- 3/4 cup BBQ sauce
- 1/2 Onion, sliced
- 1 tbsp Smoked paprika
- 2 tbsp Apple cider vinegar
- 6 Whole-wheat burger buns
- 3 cups Coleslaw mix
- 1/4 cup Plain Greek yogurt
- 1 tbsp Mayonnaise
Directions
- Put onion in the slow cooker, add chicken, paprika, half the vinegar and the BBQ sauce. Cook on low 4 to 5 hours (or high 2 1/2 to 3).
- Shred the chicken with two forks right in the sauce.
- Stir yogurt, mayonnaise, the rest of the vinegar, salt and pepper; toss with the coleslaw mix.
- Pile chicken on toasted buns and top with slaw.
Calorie breakdown
Chicken 195 · bun 138 · BBQ sauce 60 · mayo 15 · coleslaw 8 · yogurt 6 · onion 3
💡 Lighter tip: BBQ sauce is where the sugar hides: measure it rather than pouring.
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