Slow Cooker Pulled Chicken Sandwiches

Tender BBQ pulled chicken made in the slow cooker with broth and apple cider vinegar, piled onto buns with crisp coleslaw for an easy sandwich dinner.

Prep: 15 min · Cook: 330 min · Yield: 8 · Method: Slow Cooker

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 0.5 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 8 hamburger buns
• 4 cup prepared coleslaw

Cooking instructions

1. Season the chicken breasts evenly with salt and pepper. Place them in the slow cooker and pour the barbecue sauce, broth, and apple cider vinegar over them. (about 5 min) — Low
2. Cover and cook on Low for 5 to 6 hours, until the chicken is tender and reaches 165°F (74°C) in the thickest part. (about 330 min) — Low
3. Transfer the chicken to a bowl and shred it with two forks. Return it to the slow cooker and stir it into the sauce until coated and hot. (about 10 min) — Low
4. Pile the pulled chicken onto the buns and top each sandwich with coleslaw. (about 5 min) — Room temperature