BBQ Pulled Chicken Burgers (Sandwiches and Sliders)
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!
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.
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
Video
Notes
Top Tips
Pull the chicken when it is warm or it will be hard to pull
Use a stand or hand mixerto 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
Storage
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.