Print
BBQ pulled chicken sandwiches with melted mozzarella cheese.

Slow Cooker Pulled Chicken Sandwiches Recipe

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: American

DESCRIPTION

This Slow Cooker Pulled Chicken only takes a few minutes to get ready in the morning. When you come home it’s only a few more minutes to turn it into gooey cheesy saucy Pulled Chicken Sandwiches.


Ingredients

Units Scale
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. tabasco
  • 2 Tbsp. vinegar (white or apple cider)
  • 1/2 tsp. salt
  • 5 pounds boneless skinless chicken breasts or thighs or a mixture
  • 2 Tbsp. Dijon mustard
  • 1 cup shredded cheese
  • 8 burger buns

Instructions

  1. Put the ketchup, brown sugar, Worcestershire, tabasco, vinegar, and salt in the slow cooker. Stir well.
  2. Add the chicken. Stir until well coated.
  3. Cook for 4 hours on high or 6-8 on low. Check that the internal temperature is at least 165°F on an instant read thermometer.
  4. Preheat broiler.
  5. Remove chicken pieces from the sauce. Whisk the Dijon mustard into the sauce. Use 2 forks to shred the chicken. Return chicken to sauce.
  6. Split open the burger buns. Put them cut side up on a large pan and broil until toasted, 2-4 minutes. Remove bun tops from pan and set aside.
  7. Pile chicken onto bun bottoms. Top each with 2 Tbsp. shredded cheese and return to broiler until cheese is melted, 2-3 minutes. Put the bun tops on top.