BBQ Pulled Chicken Burgers (Sandwiches and Sliders)

As a baker who loves creating hearty and comforting meals, I always look for recipes that bring people together. This BBQ Pulled Chicken Burgers recipe quickly became one of my favorites. I remember the first time I made it for a casual weekend gathering. The aroma of slow-cooked chicken filled the kitchen, and everyone kept asking what was cooking. When I finally served the burgers, they disappeared faster than I had expected. The combination of tender pulled chicken with tangy BBQ sauce and crunchy coleslaw, all packed inside a soft, buttery bun, was simply irresistible.

These BBQ Pulled Chicken Burgers are more than just a meal—they are an experience. Every bite offers the perfect blend of savory, smoky, creamy, and crisp textures. Whenever I prepare them, I always enjoy seeing the smiles around the table.

Why You’ll Love This Recipe

One of the reasons I adore this recipe is how simple it is to prepare. Even though it tastes like something from a gourmet restaurant, it requires very little effort. You just need a slow cooker, a few common ingredients, and some patience while everything simmers together to create magic.

Moreover, the versatility of this recipe makes it stand out. You can serve these burgers as full-sized sandwiches or make smaller sliders for parties or gatherings. Both versions are equally satisfying and perfect for various occasions.

Versatile

This recipe works well for many situations. Whether you want an easy weeknight dinner or need a crowd-pleasing dish for game day, this recipe fits right in. You can customize the buns, swap in different slaws, or even adjust the level of BBQ sauce according to your taste. It’s a flexible option that adapts to your preferences.

Budget-Friendly

Another reason I turn to this recipe often is its affordability. Chicken thighs are usually inexpensive, and the other ingredients—like cabbage, carrots, and Greek yogurt—are easy on the wallet too. Yet, the dish feels indulgent and special, making it ideal when you want something satisfying without spending too much.

Ingredients for BBQ Pulled Chicken Burgers

Here is everything you’ll need for this recipe:

For the Pulled Chicken:

• 1.5 to 2 pounds boneless, skinless chicken thighs

• Kosher salt

• Freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 cup BBQ sauce (divided)

• 1 tablespoon Dijon mustard

• 2 tablespoons apple cider vinegar

• 3 tablespoons water

For the Coleslaw:

• 2 cups Napa cabbage, shredded

• 2 cups red cabbage, shredded

• 1 cup carrots, shredded

• ⅔ cup Greek yogurt

• 1 teaspoon water

• 1 teaspoon apple cider vinegar

• 2 teaspoons lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

For Assembly:

• 4 to 6 burger buns or bread (such as brioche, sesame, ciabatta, etc.)

This simple ingredient list brings together layers of flavor, making every bite memorable.

How to Make BBQ Pulled Chicken Burgers

Preparing these BBQ Pulled Chicken Burgers is a simple process that anyone can master. I always enjoy making them because the slow cooker does most of the work. However, every time I serve these burgers, people think I spent hours in the kitchen. Here’s how you can create these crowd-pleasing burgers with ease.

Step-by-Step Instructions for Making BBQ Pulled Chicken Burgers

1. Prepare the Pulled Chicken

To start, I always focus on seasoning the chicken well. First, I take the boneless, skinless chicken thighs and season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and ground cumin. This seasoning blend provides a rich base of flavor that complements the BBQ sauce perfectly.

Next, in the slow cooker pot, I mix together ¾ cup of BBQ sauce, Dijon mustard, apple cider vinegar, and water. I make sure the mixture is well combined before adding the seasoned chicken thighs. Then, I place the chicken into the pot and use tongs to flip each piece, ensuring the chicken is fully coated in the sauce mixture.

I cover the slow cooker with the lid and set it to cook on high for two to three hours, or on low for four to five hours. I always choose the setting depending on how much time I have available. The key is to let the chicken cook slowly so it becomes tender and easy to shred.

2. Shred the Chicken

Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, I transfer it to a bowl or cutting board. Using two forks, I carefully shred the chicken into thin pieces. This part is always satisfying because I know the flavor has been absorbed deep into the meat.

After shredding, I return the chicken to the slow cooker and add the remaining ¼ cup of BBQ sauce. I stir everything together thoroughly, making sure each piece is well coated. Then, I switch the slow cooker to the warm setting to keep the chicken hot until it’s time to serve.

3. Make the Greek Yogurt Coleslaw

While the chicken cooks, I prepare the Greek yogurt coleslaw. In a mixing bowl, I whisk together Greek yogurt, water, apple cider vinegar, lemon juice, freshly ground black pepper, kosher salt, garlic powder, Dijon mustard, and honey until smooth. This dressing is tangy, creamy, and slightly sweet, offering the perfect balance to the rich BBQ chicken.

In a separate large bowl, I combine the shredded Napa cabbage, red cabbage, and carrots. Then, I pour the prepared dressing over the vegetables and use tongs to mix everything well. The coleslaw should be fully coated but still retain some crunch.

4. Assemble the Burgers

When everything is ready, I split the burger buns in half. I prefer soft, buttery brioche buns because they pair wonderfully with the flavors of the pulled chicken and coleslaw. However, any type of bun or bread works well here.

I begin assembling by placing a generous portion of the pulled chicken onto the bottom half of each bun. Then, I top it with a heap of the creamy coleslaw. If desired, I drizzle extra BBQ sauce over the chicken for an extra kick of flavor. Finally, I place the top bun on each sandwich and press down slightly to hold everything together.

These burgers are best served immediately, while the chicken is still hot and the coleslaw remains crisp.

Quick and Easy

Even though this recipe involves several steps, it comes together easily. Most of the cooking time is hands-off, thanks to the slow cooker. You simply need to season, mix, and wait for the magic to happen.

Customizable

One thing I love about this recipe is how easy it is to customize. You can swap the buns for your preferred variety, adjust the spice level of the BBQ sauce, or even add pickles for extra tang. You could also replace the Greek yogurt coleslaw with a classic mayo-based slaw if you prefer.

Crowd-Pleasing

Whenever I serve these burgers, they are always a hit. Whether I make full-sized sandwiches for dinner or small sliders for a party, they disappear fast. The combination of smoky, tangy, and creamy flavors makes them completely irresistible.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breasts for chicken thighs if you prefer. However, I find that chicken thighs stay more tender and juicy during slow cooking.

How can I store leftover pulled chicken?

I always store leftover pulled chicken in an airtight container in the refrigerator. It stays fresh for up to three days. When ready to enjoy again, I simply reheat it gently on the stovetop or in the microwave.

Can I freeze the pulled chicken?

Yes, this recipe freezes well. I allow the chicken to cool completely before placing it in freezer-safe bags or containers. It keeps well for up to three months. To reheat, I thaw it overnight in the refrigerator and then warm it in a saucepan over low heat.

Can I make the coleslaw ahead of time?

Absolutely. I often make the coleslaw a few hours in advance. I store it in the refrigerator, and it tastes even better after the flavors have had time to meld together.

What other toppings work well with these burgers?

In addition to coleslaw, I sometimes add sliced pickles, jalapeños, or even a slice of cheese. These additions provide extra texture and flavor.

Which type of buns work best for this recipe?

Although I prefer buttery brioche buns, other options like sesame buns, ciabatta rolls, or even whole grain buns work well too.

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