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Slow Cooker Pulled Chicken Sandwiches

BBQ pulled chicken sandwiches with melted mozzarella cheese.

This Slow Cooker Pulled Chicken only takes a few minutes to get ready in the morning. When you come home it’s only a few more minutes to turn it into gooey cheesy saucy Pulled Chicken Sandwiches.

Did you know that the modern-day slow cooker owes its origins to a Lithuanian grandmother? The story goes that Irving Naxon remembered his grandmother talking about a dish she used to make in a bakery. But not in the bakery’s oven. It was cooked over the oven.

She would place the cooking vessel on top of the oven overnight where the fading heat would cook it slowly, making it perfectly cooked by morning. This Slow Cooker Pulled Chicken recipe pays homage to the slow cooker’s bakery history by slow cooking the chicken and then sliding it into soft squishy buns.

Ingredients For Pulled Chicken Sandwiches

First of all, what cut of chicken works for this slow cooker pulled chicken recipe? You can use chicken thighs or breasts, or even better, do what I do and use a mixture of both. 

For the sauce, we’re putting together an easy homemade BBQ sauce. It’s made with ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar along with a bit of tabasco. We’ll also add in some Dijon mustard towards the end. 

Can you use another kind of barbecue sauce? Of course! Try this Sweet and Spicy BBQ Sauce recipe, my Mango Chipotle Barbecue Sauce, or use your favorite kind from the store. You’ll need about 2 cups. 

How Long Does Pulled Chicken Cook?

In the slow cooker, you’ll want to cook for 4 hours on high or 6-8 hours on low for tender chicken that can be shredded easily with forks.

Need it ready sooner? Try baking your chicken with the sauce in a baking dish at 425°F for 25 minutes or until an instant read thermometer reads 160°F at the thickest part.

Making Slow Cooker Pulled Chicken

This recipe is perfect for when you’re having company over but don’t have a lot of time to fuss. In the morning, measure the sauce ingredients straight into the CrockPot and add the chicken. Turn it on and walk away.

Before it’s time to serve your guests, turn on the broiler. While it heats, remove the chicken from the slow cooker and shred it with two forks. Then return it to the slow cooker and stir it into the sauce. Now, it’s ready to be used for sandwiches or however you like to enjoy pulled chicken.

Putting Together Pulled Chicken Sandwiches

Toast the buns under the broiler and then use tongs to place chicken from the slow cooker onto the buns. Top with mozzarella cheese and put them back under the broiler just until it’s melted.

Keep your eye on the sandwiches so that they don’t burn. While the cheese is melting, cut up some cucumbers, tomatoes, and other cold veggies. Dinner is served!

If you’re looking to switch up the flavor of your sandwiches, try this amazing Thai Pulled Chicken Sandwich recipe with a tasty slaw.

And if you’re looking for more make-ahead chicken recipes for a crowd like this one, try this Make-Ahead Grilled Chicken for a Crowd. You bake the chicken pieces first, slowly. Just before serving they get finished on the grill. Easy, juicy and delicious.

More Slow Cooker Recipes

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Slow Cooker Pulled Chicken Sandwiches Recipe

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: American

DESCRIPTION

This Slow Cooker Pulled Chicken only takes a few minutes to get ready in the morning. When you come home it’s only a few more minutes to turn it into gooey cheesy saucy Pulled Chicken Sandwiches.


Ingredients

Units Scale
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. tabasco
  • 2 Tbsp. vinegar (white or apple cider)
  • 1/2 tsp. salt
  • 5 pounds boneless skinless chicken breasts or thighs or a mixture
  • 2 Tbsp. Dijon mustard
  • 1 cup shredded cheese
  • 8 burger buns

Instructions

  1. Put the ketchup, brown sugar, Worcestershire, tabasco, vinegar, and salt in the slow cooker. Stir well.
  2. Add the chicken. Stir until well coated.
  3. Cook for 4 hours on high or 6-8 on low. Check that the internal temperature is at least 165°F on an instant read thermometer.
  4. Preheat broiler.
  5. Remove chicken pieces from the sauce. Whisk the Dijon mustard into the sauce. Use 2 forks to shred the chicken. Return chicken to sauce.
  6. Split open the burger buns. Put them cut side up on a large pan and broil until toasted, 2-4 minutes. Remove bun tops from pan and set aside.
  7. Pile chicken onto bun bottoms. Top each with 2 Tbsp. shredded cheese and return to broiler until cheese is melted, 2-3 minutes. Put the bun tops on top. 

This post originally appeared in August 2014 and was revised and republished in December 2022.