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BBQ pulled chicken sandwich on a brioche bun with coleslaw, pickles and pickled jalapenos

BBQ Pulled Chicken Sandwiches

Crockpot BBQ pulled chicken piled on brioche buns with melty cheddar and creamy coleslaw, served with pickles and pickled jalapenos.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 sandwiches
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pulled Chicken
Sandwiches
  • 8 brioche buns
  • 8 slices cheddar cheese
  • 2 cups creamy coleslaw store bought or homemade (see notes)
  • dill pickle chips for serving
  • pickled jalapeños for serving

Equipment

  • 6-quart slow cooker

Method
 

Pulled Chicken
  1. Whisk BBQ sauce, brown sugar, vinegar, Worcestershire, paprika and garlic powder in a large bowl.
  2. Stir in the onion.
  3. Add the chicken and toss to coat.
  4. Pour everything into the slow cooker.
  5. Cover and cook on high 4 hours or low 6 hours, until it shreds easily.
  6. Shred the chicken in the slow cooker with two forks.
  7. Stir into the sauce and let it rest 10 minutes.
Sandwiches
  1. Lay a slice of cheddar on each bottom bun.
  2. Pile on warm pulled chicken with tongs.
  3. Top with coleslaw and the top bun.
  4. Serve with pickles and jalapeños.

Notes

  • Quick homemade slaw: toss a 14 oz bag of coleslaw mix with 1/2 cup mayo, 1 tbsp apple cider vinegar, 1 tbsp sugar, salt and pepper. Mix it right before serving.
  • Use tongs so extra sauce doesn't soak the bun.
  • Keep the chicken, slaw and buns separate for leftovers.
  • Use slider buns for parties, about 16 to 20 sliders.

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