Crockpot BBQ Pulled Chicken Sandwiches

Ingredients

Instructions

0 of 6 steps complete

1. 1Place the thawed chicken in a 4- to 6-quart slow cooker. Stir together barbecue sauce, broth, vinegar, paprika, garlic powder and pepper; pour over the chicken.
2. 2Cover and cook on LOW for 4–6 hours; the displayed time estimates 5 hours. Start checking at 4 hours. Every piece must reach 165°F in its thickest part and shred easily.
3. 3Transfer chicken to a board and shred with two forks. If the sauce is thin, pour it into a saucepan and simmer 5–10 minutes until it coats a spoon.
4. 4Return shredded chicken and sauce to the cooker and stir. Taste before adding extra salt, since barbecue sauce varies in saltiness.
5. 5Toast the buns in a dry skillet. Divide chicken among the six buns and top with coleslaw just before serving.
6. 6Refrigerate chicken within 2 hours in shallow containers for up to 3–4 days; reheat to 165°F. Store buns and coleslaw separately.