Ingredients
For the Pulled Chicken:
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1.5 to 2 lb boneless, skinless chicken thighs
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Kosher salt
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Freshly ground black pepper
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1 tsp garlic powder
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1 tsp ground cumin
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1 cup BBQ sauce (divided)
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1 tbsp Dijon mustard
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2 tbsp apple cider vinegar
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3 tbsp water
For the Coleslaw:
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2 cups Napa cabbage, shredded
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2 cups red cabbage, shredded
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1 cup carrots, shredded
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⅔ cup Greek yogurt
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1 tsp water
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1 tsp apple cider vinegar
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2 tsp lemon juice
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1 tsp garlic powder
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1 tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp Dijon mustard
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1 tsp honey
For Assembly:
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4 to 6 burger buns or bread (such as brioche, sesame, ciabatta, etc.)
Instructions
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Prepare Pulled Chicken:
In the slow cooker, mix ¾ cup BBQ sauce, Dijon mustard, apple cider vinegar, and water. Season chicken thighs with salt, pepper, garlic powder, and cumin on both sides. Place chicken in the slow cooker and flip with tongs to coat well. Cover and cook on high for 2-3 hours or on low for 4-5 hours. -
Shred the Chicken:
Once chicken reaches 165°F, remove it from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker, add remaining ¼ cup BBQ sauce, and stir to coat. Keep on warm until ready to serve. -
Prepare Coleslaw:
In a bowl, mix Greek yogurt, water, apple cider vinegar, lemon juice, pepper, salt, garlic powder, Dijon mustard, and honey. In a large mixing bowl, combine Napa cabbage, red cabbage, and carrots. Pour dressing over vegetables and mix well until fully coated. -
Assemble Burgers:
Split buns in half. Place pulled chicken on the bottom halves, then top with coleslaw. Add extra BBQ sauce if desired. Place top halves of buns on top and serve immediately.
Notes
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Chicken breasts can be used as an alternative to thighs.
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Coleslaw can be prepared in advance and stored in the fridge.
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These burgers are great for both dinners and parties.
- Prep Time: 15 minutes
- Cook Time: : 180 minutes