Barbecue Pulled Chicken

5 from 3 ratings

This Barbecue Pulled Chicken is made in the slow cooker with a tangy, sweet homemade barbecue sauce and finished with a classic sweet coleslaw. Perfect for sandwiches or an easy BBQ plate.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Servings: servings

Author: Chef Lindsey

Ingredients

For the Barbeque Chicken:

¼ cup cider vinegar
½ cup water
2 tablespoons yellow mustard
½ teaspoon pepper
1 ½ teaspoon kosher salt
¼ teaspoon cayenne pepper rounded
1 lemon slice
1 white onion or yellow onion
¼ cup unsalted butter
½ cup catchup
2 tablespoons Worcestershire sauce
¼ cup dark brown sugar

For the Sweet Coleslaw:

1 16 oz bag coleslaw mix* or you can shred your own cabbage (½ head + 1 carrot)
2 tablespoons diced onion
⅓ cup light mayonnaise or Miracle whip
2 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar or rice vinegar
¼ teaspoon kosher salt
1 teaspoon poppy seeds

US Customary - Metric

Instructions

Slice the onion thinly from root to tip.
Combine cider vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon slice, onion, and butter in a saucepan. Simmer uncovered for about 20 minutes. Remove lemon slice.
Add ketchup and Worcestershire sauce, bring to a boil, then remove from heat.
Place chicken in a slow cooker and pour sauce over the top.
Cook on LOW for about 6 hours or HIGH for about 3 hours, until chicken shreds easily.
Shred chicken while hot and toss with reserved sauce.
Whisk coleslaw dressing ingredients, toss with coleslaw, and refrigerate at least 2 hours before serving.

Video

Notes

Flavor Tips: This sauce is sweet-tangy and classic; double it if you like extra saucy pulled chicken.
Technique: Shred the chicken while hot for the juiciest texture.
Storage: Refrigerate up to 4 days or freeze up to 3 months with extra sauce.

Nutrition