Description
Delicious BBQ Pulled Chicken Burgers featuring tender slow-cooked chicken thighs coated in tangy BBQ sauce, topped with a refreshing Greek yogurt coleslaw, and served on your choice of buns. Perfect for a family meal or weekend gathering, these sliders combine savory, smoky, and creamy flavors for a satisfying sandwich experience.
Ingredients
Pulled Chicken Thighs
- 1.5-2 lb boneless, skinless chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 cup BBQ sauce, divided
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp water
Buns
- 4-6 burger buns or bread (such as brioche, sesame, ciabatta, etc.)
Greek Yogurt Coleslaw
- 2 cups Napa cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- ⅔ cup Greek yogurt
- 1 tsp water
- 1 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Prepare the Pulled Chicken Thighs: Pour ¾ cup of BBQ sauce, Dijon mustard, apple cider vinegar, and water into the slow cooker pot. Season the chicken thighs on both sides with kosher salt, freshly ground black pepper, garlic powder, and ground cumin. Place the seasoned chicken in the slow cooker and use tongs to flip the chicken in the sauce mixture to coat evenly.
- Cook the Chicken: Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 4-5 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
- Shred the Chicken: Transfer the cooked chicken to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker, add the remaining ¼ cup BBQ sauce, and stir to coat all the chicken thoroughly. Keep warm until ready to serve.
- Make the Greek Yogurt Coleslaw: In a small mixing bowl, whisk together Greek yogurt, water, apple cider vinegar, lemon juice, garlic powder, kosher salt, freshly ground black pepper, Dijon mustard, and honey until smooth. In a separate large bowl, combine Napa cabbage, red cabbage, and shredded carrots. Pour the dressing over the vegetables and toss with tongs to coat the slaw evenly.
- Assemble the Burgers: Split the burger buns in half. Pile each bottom bun generously with the pulled chicken, then top with a generous helping of the Greek yogurt coleslaw. Optionally, drizzle additional BBQ sauce over the chicken for extra flavor. Place the top buns over the coleslaw.
- Serve and Enjoy: Serve the BBQ pulled chicken burgers immediately while warm, perfect for a hearty lunch or dinner.
Notes
- Cooking times may vary depending on your slow cooker model; always check that chicken internal temperature reaches 165°F for safety.
- You can substitute chicken thighs with chicken breasts, but thighs yield more tender and flavorful results.
- For spicier burgers, add a pinch of cayenne pepper to the chicken seasoning or BBQ sauce.
- Coleslaw can be made a few hours ahead and refrigerated to allow flavors to meld.
- Use your choice of buns—brioche, sesame seed, or ciabatta all work well with these sandwiches.
