If you do prefer pork, our slow cooker pulled pork recipe is for you.

Slow Cooker Barbecue Pulled Chicken Sandwich Recipe

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

Slow Cooker Barbecue Pulled Chicken Sandwich Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Onion – The onions act as a barrier between the chicken and the bottom of the slow cooker, preventing the chicken from burning or overcooking. You can use either a yellow or white onion.
• Chicken breast – The chicken breasts are boneless, so they’re much easier to shred and are preferred in this recipe. If you don’t have any, boneless chicken thighs could work, but they might change your cooking time.
• Barbecue sauce – Any brand or flavor of barbecue sauce works. For a more authentic recipe, we suggest an Eastern North Carolina vinegar-based barbecue sauce or a Western North Carolina tomato-vinegar barbecue sauce.
• Rice wine vinegar – This sweet vinegar cuts through the richness of the barbecue sauce. It also helps to tenderize the chicken and make it easier to shred it when it’s done. You can substitute white balsamic vinegar instead.
• Seasoning – We add seasoned salt to bring out all the flavors, brown sugar to add a little sweetness to balance the richness of the barbecue sauce, and Worcestershire sauce, which adds a smoky flavor.
• Garlic – This adds a little spice and seasoning to the recipe.
• Coleslaw – This is optional, but barbecue sandwiches in North Carolina are topped with coleslaw so if you want to stay traditional, you’ll want to add coleslaw. You can either buy bagged coleslaw to make this recipe a little easier or make your own with cabbage, carrots, and mayonnaise.
• Hamburger buns – Any type of bread or buns works, but hamburger buns are easiest and most commonly available.

How To Make Slow Cooker Barbecue Pulled Chicken Sandwiches:

Slice the onion and add it to the bottom of the slow cooker.

You want to spread the onion out in a single layer so it acts as a barrier between the hot slow cooker bowl and the chicken. This ensures that the chicken doesn’t burn at the bottom before it’s cooked all the way through.

Place the chicken on top of the onion in the slow cooker.

Quick note: When I cook chicken, I always rinse it and pat it dry, then cut off any of the white fat.

You don’t have to do this, but I find that trimming the fat tends to make the chicken breast a more consistent texture when you’re pulling it.

In a bowl, add all of the sauce ingredients: barbecue sauce, rice wine vinegar, seasoned salt, brown sugar, and Worcestershire sauce.

Whisk them together.

Pour the sauce over the chicken.

Grate in the garlic.

Cook on low for seven hours.

Quick note: Chicken needs to be at 165 F for safe consumption.

You could cook on high for 3 to 4 hours, but cooking the chicken faster tends to dry it out and it’s not as easy to pull, so you don’t end up with the pulled chicken texture that you’re looking for.

After the chicken is done cooking, shred it using two forks or meat claws, then stir it back into the sauce.

Let the chicken sit on the warm setting in the slow cooker to absorb some of the flavors.

Because shredding exposes the inside of the chicken pieces to the barbecue sauce, I like to let it sit for at least 15 minutes to absorb more flavor.

Toast the hamburger buns.

Add about a quarter to a half cup of the pulled chicken on top of the bottom half of the hamburger bun.

Top with coleslaw.

You can buy coleslaw mix or make homemade coleslaw. Personally, I shred a carrot and add it to a bowl with a half bag of shredded cabbage, then toss it with a quarter cup of dill pickle mayo.

Add the top half of the bun and serve.

Slow Cooker Barbecue Pulled Chicken Sandwich: Frequently Asked Questions