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Apple BBQ Pulled Chicken Sandwiches with Apple Slaw Recipe

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4 from 9 reviews

These Apple BBQ Pulled Chicken Sandwiches combine tender, slow-cooked shredded chicken smothered in sweet onion apple BBQ sauce with a crisp homemade apple slaw. The slaw made with cabbage, carrot, and julienned apples dressed in a tangy honey mustard vinaigrette adds a fresh crunch that perfectly balances the savory and sweet flavors of the BBQ chicken. Served on soft buns, this recipe is a delightful twist on classic pulled chicken sandwiches, ideal for a comforting lunch or casual dinner.

Ingredients

Chicken and BBQ Sauce

  • 1 tbsp olive oil
  • 2 pounds boneless chicken breasts
  • Sea salt and pepper to taste
  • 2 cups Sweet Onion Apple BBQ Sauce

Buns

  • 8 buns

Apple Slaw

  • 6 cups finely shredded cabbage
  • 1 shredded carrot
  • 1 apple (such as Honeycrisp or Pink Lady), julienned
  • 1/4 cup lemon juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt

Instructions

  1. Prepare BBQ Sauce in Slow Cooker: Pour the sweet onion apple BBQ sauce into the slow cooker and turn it on to high heat to warm while you prep the chicken.
  2. Brown the Chicken: Heat olive oil in a frying pan over medium-high heat. Season chicken breasts liberally with sea salt and pepper. Brown both sides of the chicken breasts until golden but do not cook through.
  3. Add Chicken to Slow Cooker: Transfer browned chicken to the slow cooker. Let the sauce begin to bubble on high heat, then turn the slow cooker to low. Cook for 3-4 hours until chicken is cooked through and very tender. Alternatively, cook on high for 1.5 to 2 hours, though low heat yields moister chicken.
  4. Shred Chicken: Remove chicken breasts from the slow cooker and shred them thoroughly with two forks. The meat should pull apart easily. Return shredded chicken to the slow cooker, mixing well with the BBQ sauce. Turn off heat to prevent drying out.
  5. Prepare the Slaw Vegetables: In a large bowl, combine finely shredded cabbage and shredded carrot. Separate the julienned apple into a dish with lemon juice and water to prevent browning.
  6. Make the Slaw Dressing: In a jar, add apple cider vinegar, olive oil, honey, Dijon mustard, and sea salt. Shake well to emulsify the dressing.
  7. Assemble the Slaw: Drain apples from lemon water and add to the cabbage and carrot mixture. Pour the dressing over and toss thoroughly to coat. The slaw can be made up to a day ahead, but is best fresh and crisp.
  8. Build Sandwiches: Layer generous portions of the shredded BBQ chicken and apple slaw onto buns. No additional condiments are needed because of the flavorful BBQ sauce and tangy slaw dressing.

Notes

  • Cooking the chicken on low heat in the slow cooker results in moister meat compared to cooking on high.
  • The slaw can be made a day ahead to save time, but it is best served fresh for optimal crunch.
  • Use a tart and crisp apple like Honeycrisp or Pink Lady for the best slaw texture and flavor balance.
  • For easier shredding, let the chicken rest a few minutes after cooking before pulling it apart.
  • If you prefer, buns can be lightly toasted before assembling the sandwich for added texture.

Find it online: https://flavorspath.com/apple-bbq-pulled-chicken-sandwiches-with-apple-slaw-recipe/