BBQ Pulled Chicken Burgers feature tender, slow cooked pulled chicken dressed in tangy BBQ sauce with crunchy coleslaw on buttery brioche buns. Enjoy them for an easy weeknight dinner or make them as sliders or sandwiches for game day!
This Pulled Chicken Burger is a quick and easy recipe that is perfect for the whole family or entertaining. All you need to do is put the the chicken in the slow cooker, add BBQ sauce, make the coleslaw, then enjoy!
This mouthwatering recipe pairs perfectly with our Parmesan Truffle Fries or Spicy Cajun Fries. Or try it with our Elotes Style Corn or Corn and Zucchini Fritters for a healthier and heartier side.
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About Pulled Chicken Burgers
- Taste - These pulled chicken burgers are packed with flavor. The combination of bbq chicken, coleslaw, and bricohe is rich and satisfying.
- Texture - The bbq chicken is light and moist while the coleslaw adds a hearty crunch.
- Effort - These chicken sandwiches are easy. Just throw the chicken in the slow cooker then make the coleslaw while the chicken cooks.
- Time - It takes a few hours to slow cook the chicken and a few minutes to prep the coleslaw and toast the buns.
What is pulled chicken?
Pulled chicken just means that the chicken is cooked to become so tender that you can pull it apart easily into pieces. In our recipe, we slow cook the chicken for 3 hours to make it tender and easily shreddable.
Ingredients
Pulled Chicken Burger
- Chicken thighs - Boneless, skinless chicken thighs are a delicious source of low-fat protein. When slow cooked, they are perfectly moist and tender. You can also slow cook breast but it won't be as moist.
- BBQ sauce - Use your favorite barbecue sauce to dress the chicken. Right now our favorite BBQ sauces are Stubbs and Trader Joe's Kansas City style BBQ.
- Dijon mustard - Dijon mustard adds a tangy sharpness to the BBQ chicken.
- Garlic powder - Garlic powder adds the quintessential aroma.
- Ground cumin - Ground cumin provides a warm earthiness.
- Kosher salt - Salt enhances the bbq flavor.
- Pepper - Freshly ground black pepper adds a hint of spice.
- Apple cider vinegar - Apple cider vinegar provides tanginess and balances the savoriness.
- Water - Water helps to cook the chicken.
- Brioche bun - Brioche is a fluffy and buttery bun with a light flavor that balances the other ingredients.
Greek Yogurt Coleslaw
- Red cabbage - Red cabbage has a bold and peppery flavor.
- Napa cabbage - Napa cabbage is slightly sweeter than red cabbage.
- Carrots - Carrots are a sweet root vegetable that comes in orange, purple, red, white, and yellow.
- Greek yogurt - Coleslaw is usually made with mayonnaise. Plain Greek yogurt is a healthy alternative.
- Honey - Honey adds sweetness to the coleslaw. Use an unflavored honey so the other ingredients don't clash with the honey.
- Apple cider vinegar - Apple cider vinegar adds a fruity and tangy not to the coleslaw.
- Water - Water keeps the coleslaw from getting too thick.
- Garlic powder - Garlic powder adds the quintessential aroma without overpowering the other flavors.
- Dijon mustard - Dijon mustard adds a tangy sharpness.
- Lemon juice - Lemon brightens the slaw.
- Kosher salt - Salt accentuates the other flavors.
See recipe card for quantities.
Substitutions
- Bun - Instead of brioche, use a classic white bun, sesame seed bun, potato bun, or pretzel bun.
- Gluten free - use gluten free buns instead of brioche buns to make this gluten free.
- Cheese - Add your favorite sliced cheese like cheddar, pepper jack, gruyere, and bleu cheese.
- Lettuce - Use lettuce instead of coleslaw for a simpler alternative.
Variations
- Sliders - Make these into BBQ chicken sliders by replacing burger buns with slider buns. Our favorites are King's Sweet Hawaiian rolls or Trader Joe's Aloha rolls.
- Jalapeños - Add sliced jalapeños to the burger to make spicy. You can use pickled jalapeño for a milder spice or fresh jalapeño if you want it extra spicy.
- Truffle salt - Sprinkle truffle salt on the burger to add a hint of umami flavor.
- Pickles - Add sliced pickles for a briny accent.
Instructions
Pulled Chicken Thighs
- Pour ¾ cup of BBQ sauce, mustard, apple cider vinegar, and water in the slow cooker pot. Season chicken thighs with salt, pepper, garlic powder, and cumin on both sides of each piece. Place chicken in the slow cooker and use tongs to flip the chicken in the mixture to coat. Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 4-5 hours. (Photo 1, 2, 3, and 4)
Greek Yogurt Coleslaw
- While the chicken cooks, make the coleslaw. In a mixing bowl, add Greek yogurt, water, apple cider vinegar, lemon juice, pepper, salt, garlic powder, mustard, and honey. Mix until combined. In a separate large bowl, place Napa cabbage, red cabbage, and carrots in a large mixing bowl and mix. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated. (Photo 5 and 6)
- When the chicken reaches an internal temperature of 165 degrees F, transfer the chicken to a bowl or cutting board and shred the meat using two forks. Put the chicken back in the slow cooker, add the remaining ¼ cup of BBQ sauce, and stir until all of the chicken is coated. Keep on warm setting until ready to serve. (Photo 7)
Burgers/Sliders
- Split burger/slider buns in half. Top each one with slow cooker BBQ chicken, then coleslaw. Add additional BBQ sauce on top of the chicken if desired. Top each burger with the top burger/slider buns. Serve and enjoy. (Photo 8)
Pro tip: Toast your burger buns for extra crunch and buttery flavor.
What to Serve with Pulled Chicken Sandwiches
These barbecue pulled chicken burgers are an approachable, flavorful BBQ favorite or weeknight dinner . Enjoy them on their own or with with classic burger sides like Homemade French Fries or Spicy Cajun Fries. They are also delicious with a veggie like Elotes Style Corn with Furikake or Furikake and Lemon Shishito Peppers.
Recipe FAQs
The barbecue sauce sticking to the chicken shouldn't be an issue because the chicken is cooked in the sauce, then pulled, then coated in more sauce.
This depends on the BBQ sauce and your preference. In our recipe, we used Trader Joe's Kansas City BBQ sauce and added garlic powder, cumin, salt, pepper, and mustard to make the chicken extra vibrant.
Yes, pulled and shredded chicken are essentially the same. Both refer to the same process where the chicken is cooked then either pulled apart into pieces or shredded.
Yes, if you cook the chicken too long it can dry out. In order to avoid this, be sure to set a timer.
The easiest way is with a stand or hand mixer by using the paddle attachment. You can also use forks, it just takes longer.
Equipment
This pulled chicken burger calls for a few kitchen essentials that can be used for countless other recipes. For this recipe, you will need a slow cooker, mixing bowl, knife, cutting board, and tongs.
Storage
Store leftover pulled chicken burgers in the refrigerator for 2-3 days. Store the coleslaw, chicken, and buns in separate air-tight containers and recombine when ready so the ingredients don't get soggy. In order to reheat the chicken, reheat it in the slow cooker for a few minutes and add a little barbecue sauce to keep the chicken moist. You can also reheat the chicken in a pan over low-medium heat. When the pan gets hot, add a tablespoon of water and cover the pan with a lid to moisten the chicken.
Top tips
- Pull the chicken when it's warm. If you wait until it is cold or refrigerated, it will be harder to pull.
- Use a stand mixer to shred the chicken to save time. Just add the chicken to the stand mixer bowl then use the paddle attachment to shred for 15 to 30 seconds.
- Ensure the coleslaw is crunchy by keeping the dressing separate from the cabbage and carrots until you are ready to enjoy it. Then mix everything together when you are ready.
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BBQ Pulled Chicken Burgers (Sandwiches and Sliders)
Equipment
Ingredients
Pulled Chicken Thighs
- 1.5-2 lb boneless, skinless chicken thighs
- kosher salt
- freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 cup BBQ sauce divided
- 1 tablespoon dijon mustard
- 2 tablespoon apple cider vinegar
- 3 tablespoon water
- 4-6 burger buns or bread such as brioche, sesame, ciabatta, etc.
Greek Yogurt Coleslaw
- 2 cups Napa cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- ⅔ cup Greek yogurt
- 1 teaspoon water
- 1 teaspoon apple cider vinegar
- 2 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
Pulled Chicken Thighs
- Pour ¾ cup of BBQ sauce, mustard, apple cider vinegar, and water in the slow cooker pot. Season chicken thighs with salt, pepper, garlic powder, and cumin on both sides of each piece. Place chicken in the slow cooker and use tongs to flip the chicken in the mixture to coat. Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 4-5 hours.kosher salt, freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 cup BBQ sauce, 1 tablespoon dijon mustard, 2 tablespoon apple cider vinegar, 3 tablespoon water, 1.5-2 lb boneless, skinless chicken thighs
- When the chicken reaches an internal temperature of 165 degrees F, transfer the chicken to a bowl or cutting board and shred the meat using two forks. Put the chicken back in the slow cooker, add the remaining ¼ cup of BBQ sauce, and stir until all of the chicken is coated. Keep on warm setting until ready to serve.
Greek Yogurt Coleslaw Instructions
- While the chicken cooks, make the coleslaw. In a mixing bowl, add Greek yogurt, water, apple cider vinegar, lemon juice, pepper, salt, garlic powder, mustard, and honey. Mix until combined. In a separate large bowl, place Napa cabbage, red cabbage, and carrots in a large mixing bowl and mix. Pour the dressing over the vegetables and use tongs to mix until the vegetables are coated.2 cups Napa cabbage, 2 cups red cabbage, ⅔ cup Greek yogurt, 1 teaspoon water, 1 teaspoon apple cider vinegar, 2 teaspoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 cup carrots
Pulled Chicken Burger
- Split burger buns in half. Top each one with chicken, then coleslaw. Add additional BBQ sauce on top of the chicken if desired. Top each burger with the top burger buns. Serve immediately and enjoy.4-6 burger buns or bread
Notes
- Pull the chicken when it is warm or it will be hard to pull
- Use a stand or hand mixer to shred the chicken and save time. Just add the chicken to the mixer bowl then use the paddle attachment to shred.
- Ensure the coleslaw is crunchy by keeping the dressing separate from the cabbage and carrots until you are ready to enjoy it.
- Toast your burger buns for extra crunch and butteriness
- Refrigerate leftover for 2-3 days. Store the coleslaw, chicken, and buns in separate air-tight containers and so the ingredients don't get soggy. In order to reheat the chicken, reheat it in slow cooker for a few minutes and add a little BBQ sauce to keep the chicken moist. You can also reheat the chicken in a pan over low-medium heat. When the pan gets hot, add a tablespoon of water and cover the pan with a lid to moisten the chicken.
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