Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs or breasts
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) BBQ sauce
  • 1/2 cup (120 ml) chicken broth
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 medium head green cabbage, shredded
  • 1/4 medium red cabbage, shredded
  • 1 large carrot, shredded
  • 1/2 cup (70g) mayonnaise
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) sugar
  • 1 tsp Dijon mustard
  • 1/4 tsp celery seed
  • Salt and pepper to taste
  • 6-8 hamburger buns

Instructions:

  1. Heat olive oil in a large pan or in your slow cooker (if it has a searing function). Sear the chicken thighs until lightly browned on all sides.
  2. Add chopped onion to the pan and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Transfer the chicken and sauteed onion/garlic to the slow cooker. Pour in BBQ sauce, chicken broth, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper. Stir to combine. Cover and cook on low for 4-8 hours, or until the chicken is easily shredded with a fork.
  4. Remove chicken from the slow cooker or Instant Pot and shred with two forks. Return the shredded chicken to the sauce and stir to coat.
  5. In a large bowl, combine shredded green cabbage, shredded red cabbage, and shredded carrot.
  6. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper.
  7. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Pile BBQ pulled chicken onto the bottom half of each bun. Top with slaw. Add pickles/extra BBQ sauce (optional). Cover with the top bun and serve.