1/2cuplow sugar bbq sauce (I love Stubb’s Spicy BBQ sauce)
¼cupwater or chicken broth
½tablespoonapple cider vinegar
For the slaw:
1/2cupshredded red cabbage
1tablespoonapple cider vinegar
1/2tablespoontoasted sesame oil
1teaspoonpure maple syrup
Freshly ground salt and pepper
4whole grain or gluten free seedy hamburger buns
Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4. Double, triple, or quadruple recipe to serve a crowd!
Incredible Slow Cooker Pulled Chicken Sandwiches
Amount Per Serving (1 sandwich (with whole grain bun))
Calories 392Calories from Fat 125
% Daily Value*
Saturated Fat 3.8g24%
* Percent Daily Values are based on a 2000 calorie diet.