Description
This Pulled Chicken Sandwich recipe delivers tender, flavorful shredded chicken slow-cooked in a smoky, spicy BBQ sauce. Perfect for casual meals or gatherings, this easy crock pot recipe combines a blend of spices, jalapeño heat, and tangy Dijon mustard for a delightful sandwich filling that cooks itself to perfection.
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, combine BBQ sauce, water, Dijon mustard, chopped jalapeño, minced garlic, smoked paprika, chili powder, salt, and ground black pepper. Stir well to mix all ingredients uniformly.
- Add chicken: Place the chicken breasts into the crock pot, tossing them in the sauce to coat thoroughly, ensuring the flavors penetrate the meat.
- Cook the chicken: Cover the crock pot and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours, until the chicken becomes tender and easy to shred.
- Shred the chicken: Using two forks, shred the chicken directly inside the crock pot. Mix the shredded chicken into the sauce evenly to absorb all the flavors.
- Serve: Spoon the pulled chicken onto sandwich buns or sliders, and add optional toppings like coleslaw or pickled onions for extra flavor and texture.
Notes
- Cooking times may vary depending on your slow cooker model; check for tenderness before shredding.
- For a spicier sandwich, increase the amount of jalapeño or add a pinch of cayenne pepper.
- This pulled chicken can also be served over rice or in tacos for variety.
- Leftover pulled chicken keeps well in the refrigerator for 3-4 days and freezes nicely for up to 2 months.
- Use gluten-free buns to make this recipe gluten-free if desired.
