Description
This Pulled Chicken Sandwich recipe features tender, slow-cooked chicken breasts simmered in a smoky, tangy BBQ sauce with a hint of spice from jalapeño and smoked paprika. Perfectly shredded and coated in sauce, the chicken is ideal for serving on buns or sliders for a satisfying and flavorful meal.
Ingredients
Scale
Pulled Chicken
- 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 the BBQ sauce, water, Dijon mustard, finely chopped jalapeño, minced garlic, smoked paprika, chili powder, salt, and black pepper. Stir well to blend all the flavors together.
- Add the chicken: Place the chicken breasts into the crock pot with the sauce mixture, ensuring they are well coated by tossing or stirring gently.
- Cook the chicken: Cover the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken becomes tender and can be easily shredded with forks.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it thoroughly with the sauce to coat all the pieces evenly.
- Serve: Spoon the pulled chicken onto buns or slider rolls. For added flavor and texture, top with coleslaw, pickled onions, or any favorite sandwich toppings.
Notes
- Cooking times may vary depending on your crock pot; adjust accordingly.
- For a spicier kick, leave seeds in the jalapeño or add extra chili powder.
- Leftover pulled chicken keeps well refrigerated for 3-4 days or can be frozen for up to 3 months.
- Serve with classic coleslaw or pickled vegetables for added crunch and flavor contrast.
- To make it gluten-free, use gluten-free BBQ sauce and buns.
