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


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.


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


  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.