Description
This Pulled Chicken Sandwich recipe features tender, slow-cooked chicken breasts simmered in a flavorful blend of BBQ sauce, Dijon mustard, and spices. Cooked low and slow in a crock pot, the chicken becomes perfectly shreddable and infused with smoky, spicy notes, making it ideal for a delicious sandwich served on buns with your choice of toppings like coleslaw or pickled onions.
Ingredients
Scale
Chicken and Sauce
- 1.5 pounds chicken breast
- ½ cup BBQ sauce
- ⅓ cup water
- 1 tablespoon Dijon mustard
- 1 small jalapeño, finely chopped (about 2 tablespoons)
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Prepare the sauce: In a crock pot, add the BBQ sauce, water, Dijon mustard, chopped jalapeño, minced garlic, smoked paprika, chili powder, ground cumin, salt, and black pepper. Stir well to combine all the ingredients thoroughly, ensuring the flavors blend for the chicken.
- Add the chicken: Place the chicken breasts into the crock pot and toss them gently in the sauce mixture, coating each piece evenly with the flavorful sauce.
- Cook the chicken: Cover the crock pot with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours. Cooking times can vary, but cook until the chicken is very tender and easily shreds with a fork.
- Shred the chicken: Using two forks, shred the chicken directly in the crock pot. Mix the shredded chicken well into the sauce so every piece is coated with the smoky, tangy flavors.
- Serve: Spoon the pulled chicken onto buns or sliders. For added texture and flavor, top the sandwiches with coleslaw, pickled onions, or your preferred sandwich toppings, then enjoy a hearty, satisfying meal.
Notes
- For a spicier sandwich, add more jalapeño or chili powder to taste.
- If you don’t have a crock pot, you can simmer the sauce and chicken in a covered pan on the stovetop on low heat for approximately 1.5 to 2 hours until chicken is tender.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with pickles or freshly sliced onions for an extra tangy crunch.
- Use gluten-free buns to make this recipe gluten-free.
