Description
These flavorful slow cooker chicken burgers feature tender pulled chicken thighs coated in a tangy BBQ sauce, topped with a creamy Greek yogurt coleslaw, and served on your choice of burger buns. With a perfect balance of savory spices and fresh crunchy slaw, these sandwiches offer a delicious and easy meal ideal for gatherings or weeknight dinners.
Ingredients
For the 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
For the 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
To Assemble
- 4-6 burger buns or bread (such as brioche, sesame, ciabatta, etc.)
- Additional BBQ sauce (optional, for serving)
Instructions
- Prepare the slow cooker mixture. In the slow cooker pot, pour ¾ cup of BBQ sauce, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 3 tbsp water. Stir to combine.
- Season and cook the chicken. Season chicken thighs on both sides with kosher salt, freshly ground black pepper, 1 tsp garlic powder, and 1 tsp ground cumin. Place the seasoned chicken into the slow cooker. Use tongs to flip and coat the chicken thoroughly in the BBQ mixture. Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Shred the chicken. Once cooked, transfer the 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 and add the remaining ¼ cup BBQ sauce. Stir to evenly coat the chicken. Keep the slow cooker on the warm setting until ready to serve.
- Make the Greek yogurt coleslaw dressing. In a mixing bowl, combine 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, and 1 tsp honey. Mix thoroughly until well combined.
- Prepare the coleslaw. In a separate large bowl, mix together shredded Napa cabbage, red cabbage, and carrots. Pour the dressing over the vegetables and toss with tongs until all are coated evenly.
- Assemble the chicken burgers. Split the burger buns in half. Place a generous portion of the pulled chicken on the bottom bun, then add a helping of the Greek yogurt coleslaw on top. Drizzle extra BBQ sauce over the chicken if desired. Cover with the top half of the bun.
- Serve and enjoy. Serve the chicken burgers immediately for best texture and flavor. Perfect for casual lunches or dinners.
Notes
- Cooking times may vary depending on your slow cooker model; always ensure chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute chicken breasts for thighs, but thighs yield more tender and juicy results.
- For a spicier kick, add some cayenne pepper or smoked paprika to the chicken seasoning.
- The coleslaw dressing can be made a day ahead and stored in the refrigerator to deepen flavors.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
