Pulled pork, Slow-cooked shredded pork, close-up of juicy pulled pork sandwich in a toasted brioche bun with coleslaw and barbecue sauce
Photo Credit: Adobe Stock Image

I’m not usually a slow cooker guy because I just don’t have the room for one in my small apartment kitchen, however, I had to create a recipe for an upcoming event so here we are. This sandwich has everything you want – juicy barbecue chicken, creamy coleslaw and buttery munster cheese all on a soft potato bun. Feel free to add some hot sauce for an added kick if that’s your thing.

Pulled pork, Slow-cooked shredded pork, close-up of juicy pulled pork sandwich in a toasted brioche bun with coleslaw and barbecue sauce

Slow Cooker BBQ Pulled Chicken Sammies

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 8 sandwiches with leftover pulled chicken
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Ingredients
 

  • ¼ medium yellow onion, cut into chunks
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light brown sugar
  • 1 ½ cups barbeque sauce, divided
  • 3 large boneless, skinless chicken breasts (about 2 ½ pounds)
  • 16 thin slices munster cheese
  • 8 potato rolls
  • 2 cups coleslaw

Instructions
 

  • In a mini chopper, pulse the onion and garlic until finely chopped.
  • Using a small rubber spatula, scrape down the sides of the chopper, add the soy sauce, vinegar and brown sugar and process until smooth, scraping down the sides as needed.
  • Transfer the onion mixture to a 5- to 7-quart slow cooker.
  • Add 1 cup of the barbeque sauce and mix to combine.
  • Add the chicken and toss to coat.
  • Cover and cook on high until the chicken shreds easily when pulled with two forks, about 2 ½ hours.
  • Working one piece at a time, transfer the chicken to a cutting board and, using two forks, shred the meat into bite-sized pieces.
  • Return the shredded chicken to the slow cooker, add the remaining ½ cup of barbeque sauce and mix to combine.
  • To serve, place two slices of munster cheese onto the bottom of the potato roll, folding the cheese, as needed, to fit the bun.
  • Top with a generous portion of the shredded chicken.
  • Add a generous scoop of coleslaw, top with the potato roll and serve immediately.

Notes

If you’d like to add a smoky flavor, add a dash or two of liquid smoke to the mini chopper when adding the soy, vinegar and light brown sugar.
For a spicy version, add 1 to 3 teaspoons of hot sauce depending on how much of a kick you’d like.
Course: Main Course, Sandwiches
Author: Anthony Michael Contrino