BBQ pulled chicken, cole slaw, red onion on a grilled deli roll

In a slow cooker, add the chicken breasts and pour the BBQ sauce over the top. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shreddable.

Cook the Chicken

In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined and refrigerate until ready to serve.

Prepare the Coleslaw

Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the BBQ sauce.

Shred the Chicken

Toast the deli rolls if desired. On the bottom half of each roll, add a generous portion of the BBQ pulled chicken, a scoop of coleslaw, and a few slices of red onion. Top with the other half of the roll.

Assemble the Sandwiches

boneless, skinless chicken breasts

bbq pulled chicken sandwich

Recipe information

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