BBQ Pulled Chicken Burgers (Sandwiches and Sliders)

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Recipe - BBQ Pulled Chicken Burgers (Sandwiches and Sliders)

Images and Recipe by The Heirloom Pantry


Pulled Chicken Thighs 

  • 1 cup BBQ sauce, divided 
  • 3 tablespoons water 
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon Dijon mustard 
  • 1.5-2 pounds boneless, skinless chicken thighs 
  • 1 teaspoon garlic powder 
  • 1 teaspoon ground cumin 
  • Kosher salt 
  • Freshly ground black pepper 
  • 4 to 6 hamburger buns or brioche rolls, split in half lengthwise  

Greek Yogurt Coleslaw 

  • 2/3 cup plain Greek yogurt 
  • 1 teaspoon water 
  • 1 teaspoon apple cider vinegar 
  • 2 teaspoon lemon juice 
  • 1 teaspoon Dijon mustard 
  • 1 teaspoon honey 
  • 1 teaspoon garlic powder 
  • 1 teaspoon kosher salt 
  • 1 teaspoon freshly ground black pepper 
  • 2 cups shredded Napa cabbage 
  • 2 cups shredded red cabbage  
  • 1 cup shredded carrots 


Pulled Chicken Thighs 

  1. In slow cooker crock, stir together 3/4 cup BBQ sauce, water, vinegar, and mustard.  
  2. Season chicken thighs with garlic powder, cumin, salt, and pepper. Place chicken in crock and use tongs to turn chicken to coat with sauce.  
  3. Cover slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours or until chicken reaches 165°F on meat thermometer. 
  4. Transfer chicken to a bowl or cutting bowl. Using 2 forks, shred chicken and return to crock. Stir in remaining 1/4 cup BBQ sauce and mixture is well blended. 
  5. Top bottom half of each roll with chicken and coleslaw. 

Greek Yogurt Coleslaw  

While chicken is cooking, make coleslaw. In a large bowl, stir together Greek yogurt, water, vinegar, lemon juice, mustard, honey, garlic powder, salt, and pepper. Add cabbage and carrots and toss until well blended. Cover and store in refrigerator until ready to serve.  

Makes: 6 servings 


  • Pull the chicken when it is warm or it will be hard to pull. 
  • Use a stand or hand mixer to shred the chicken and save time. Just add the chicken to the mixer bowl then use the paddle attachment to shred. 
  • Ensure the coleslaw is crunchy by keeping the dressing separate from the cabbage and carrots until you are ready to enjoy it. 

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