BBQ Pulled Chicken Burgers feature tender, slow-cooked pulled chicken tossed in tangy BBQ sauce and topped with a crunchy Greek yogurt coleslaw on soft brioche buns. These sandwiches are perfect for an easy weeknight dinner, a game-day spread, or scaled down into sliders for parties.
This pulled chicken burger recipe is straightforward and family-friendly. The slow cooker does most of the work: combine seasoned chicken thighs with a flavorful sauce, let it cook until shreddable, prepare a light coleslaw, then assemble on toasted buns for a satisfying sandwich.
Serve these burgers with fries, roasted vegetables, or grilled corn for a complete meal. They also make great party food—keep the chicken warm in the slow cooker and let guests build their own sandwiches.
About Pulled Chicken Burgers
- Taste – Bold BBQ flavor balanced by the brightness of the coleslaw and the richness of buttery buns.
- Texture – Moist, tender chicken with a crisp, refreshing slaw for contrast.
- Effort – Low effort: the slow cooker handles the main cooking while you make the slaw.
- Time – A few hours of unattended slow cooking plus a short prep for the slaw and buns.
What is pulled chicken?
Pulled chicken refers to chicken cooked until it is so tender it easily pulls apart into strands. In this recipe, chicken thighs are slow-cooked until shreddable and then mixed with BBQ sauce to maximize flavor and juiciness.
Ingredients
Pulled Chicken
- Boneless skinless chicken thighs – Juicier than breast when slow-cooked; 1.5–2 lb is ideal.
- BBQ sauce – Use your favorite bottle or homemade sauce; the recipe uses 1 cup, divided.
- Dijon mustard – Adds a tangy note that brightens the sauce.
- Garlic powder and ground cumin – Provide warm, savory depth.
- Kosher salt and freshly ground black pepper – Season to taste.
- Apple cider vinegar and water – Add a touch of acidity and help cook the chicken.
- Burger buns – Brioche or any soft roll works well; toasting adds flavor and texture.
Greek Yogurt Coleslaw
- Red cabbage and Napa cabbage – A mix gives color and sweetness.
- Carrots – Shredded for crunch and color.
- Greek yogurt – A lighter alternative to mayonnaise for the dressing.
- Honey, apple cider vinegar, and lemon juice – Balance sweet and bright flavors.
- Garlic powder, Dijon mustard, salt, pepper, and a bit of water – Round out the dressing and adjust consistency.
Refer to the recipe card for exact quantities and nutrition information.
Substitutions
- Bun – Swap brioche for sesame, potato, pretzel, or ciabatta rolls.
- Gluten-free – Use gluten-free buns.
- Cheese – Add sliced cheddar, pepper jack, gruyère, or blue cheese if desired.
- Lettuce option – Replace coleslaw with crisp lettuce for a lighter sandwich.
Variations
- Sliders – Use slider buns or Hawaiian rolls for bite-sized servings.
- Spicy – Add fresh or pickled jalapeño slices for heat.
- Pickles or truffle salt – Add pickles for brine or a pinch of truffle salt for umami.
Instructions
Pulled Chicken Thighs
- In the slow cooker, combine 3/4 cup of the BBQ sauce, Dijon mustard, apple cider vinegar, and water. Season the chicken thighs with salt, pepper, garlic powder, and cumin on both sides. Add the chicken to the slow cooker and turn to coat in the sauce. Cook covered on high for 2–3 hours or low for 4–5 hours, until the chicken reaches 165°F.
- Remove the chicken and shred with two forks or a mixer while warm. Return the shredded chicken to the slow cooker, stir in the remaining 1/4 cup BBQ sauce, and keep on warm until serving.
Greek Yogurt Coleslaw
- In a bowl, whisk together Greek yogurt, a teaspoon of water, apple cider vinegar, lemon juice, garlic powder, Dijon mustard, honey, salt, and pepper until smooth. In a large bowl, toss shredded Napa cabbage, shredded red cabbage, and shredded carrots. Pour the dressing over the vegetables and toss to combine. For maximum crunch, keep the dressing separate until serving if you plan to store leftovers.
Assemble Burgers or Sliders
- Split and toast buns if desired. Pile shredded BBQ chicken on the bottom bun, add a generous scoop of coleslaw, drizzle extra BBQ sauce if you like, and finish with the top bun. Serve immediately.
Pro tip: Toasting buns adds a pleasant crunch and prevents sogginess when using moist fillings.
What to Serve With Pulled Chicken Sandwiches
These sandwiches pair well with French fries, potato wedges, roasted vegetables, corn on the cob, or a simple green salad. For lighter sides, serve with grilled or steamed vegetables and lemon wedges.
Recipe FAQs
Cooking the chicken in the sauce and finishing by tossing the shredded chicken with more sauce ensures the flavor adheres well.
Common additions include garlic powder, cumin, mustard, salt, and black pepper. Adjust to your preferred flavor profile.
Yes—both terms describe chicken that has been cooked and then pulled or shredded into pieces.
Yes. Cooking too long can dry the meat, so follow suggested times and check for doneness.
A stand mixer with the paddle attachment shreds chicken quickly; otherwise, two forks work fine.
Equipment
Helpful tools include a slow cooker, mixing bowls, a sharp knife, a cutting board, and tongs. A stand mixer can speed shredding.
Storage
Store components separately in airtight containers in the refrigerator for 2–3 days: chicken, coleslaw, and buns. Reheat chicken in the slow cooker or on the stovetop with a splash of BBQ sauce or water and a lid to retain moisture.
Top tips
- Pull the chicken while warm for easier shredding.
- Use a mixer to shred quickly if you have one.
- Keep slaw dressing separate until serving to preserve crunch.
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📖 Recipe
BBQ Pulled Chicken Burgers (Sandwiches and Sliders)
Ingredients
Pulled Chicken Thighs
- 1.5–2 lb boneless, skinless chicken thighs
- Kosher salt and 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
- 4–6 burger buns or rolls
Greek Yogurt Coleslaw
- 2 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2/3 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
Pulled Chicken Thighs
- Combine 3/4 cup BBQ sauce, Dijon mustard, apple cider vinegar, and water in the slow cooker. Season chicken with salt, pepper, garlic powder, and cumin. Add the chicken and coat with the sauce.
- Cook on high for 2–3 hours or low for 4–5 hours, until the chicken reaches 165°F. Remove and shred the chicken while warm, then return to the slow cooker and stir in the remaining 1/4 cup BBQ sauce. Keep warm until serving.
Greek Yogurt Coleslaw
- Whisk Greek yogurt, water, apple cider vinegar, lemon juice, garlic powder, Dijon mustard, honey, salt, and pepper. Toss with shredded Napa and red cabbage and carrots until well coated.
Assemble Burgers/Sliders
- Split and toast buns if desired. Layer shredded BBQ chicken, a scoop of coleslaw, and extra BBQ sauce if you like. Top with the bun and serve immediately.
Notes
Top Tips
- Shred chicken while warm for easiest results.
- Use a stand or hand mixer to speed shredding.
- Keep slaw dressing separate until serving to preserve crunch.
- Toast buns for extra texture and flavor.
Storage
- Refrigerate components separately for 2–3 days in airtight containers. Reheat chicken gently with a splash of sauce or water to retain moisture.