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Slow Cooker Pulled Chicken with Cabbage Slaw

A friendly, no-fuss recipe that makes weeknight dinners feel like a celebration — tender BBQ pulled chicken from the slow cooker paired with a crisp, slightly sweet cabbage slaw. It’s hands-off comfort that comes together with pantry staples and finishes with a bright, crunchy contrast. If you love simple meal prep, you’ll also appreciate this similar slow-cooker BBQ chicken idea I often reference: slow-cooker BBQ chicken — a no-fuss summer recipe.

Why make this recipe
If you’re tired of last-minute dinners that feel rushed and bland, this recipe is perfect because the slow cooker does the heavy lifting while the cabbage slaw adds freshness and texture — no special skills or equipment required. It’s crowd-pleasing comfort food that’s easy to portion for lunches, parties, or family dinners, and scales up or down without fuss.

Step-by-Step Guide to Making Slow Cooker Pulled Chicken with Cabbage Slaw

Ingredients:

2 lbs chicken breasts
1 cup barbecue sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Cabbage slaw:

4 cups green cabbage, shredded
1 carrot, shredded
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste

Directions:

Place the chicken breasts in a slow cooker.
In a bowl, mix together barbecue sauce, chicken broth, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken.
Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
Once cooked, shred the chicken with two forks.
In a separate bowl, mix together the shredded cabbage, carrot, mayonnaise, Dijon mustard, honey, and season with salt and pepper.
Serve the pulled chicken on sandwiches or as a bowl topped with the cabbage slaw.

What’s happening at each step

Placing the chicken in the slow cooker and pouring the sauce mixture over it lets the flavors infuse while the meat cooks low and slow; the broth thins the barbecue so it penetrates the meat without burning.
Cooking time depends on your slow cooker and whether the chicken is fresh or partially frozen; aim for the chicken to pull apart easily with forks.
Making the slaw while the chicken cooks gives you a crunchy counterpoint to the rich, saucy pulled chicken — the honey and Dijon balance the tang from the apple cider vinegar in the sauce.

Best Way to Store Slow Cooker Pulled Chicken with Cabbage Slaw

Refrigerator: Store pulled chicken in an airtight container for up to 3–4 days at 40°F (4°C) or below. Store slaw separately in its own airtight container for 2–3 days at 40°F (4°C) or below.
Freezer: Freeze pulled chicken in portioned freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat refrigerated portions in a saucepan over low heat with a splash of chicken broth to keep it moist, or microwave in short intervals until hot throughout (165°F / 74°C internal temperature). Do not freeze the slaw — it’s best when made fresh.

Serving Suggestions for Slow Cooker Pulled Chicken with Cabbage Slaw

Classic sandwich: Pile the pulled chicken onto toasted hamburger buns or brioche rolls and top with a generous scoop of cabbage slaw. Add pickle slices and extra BBQ sauce if desired.
Bowl-style: Serve over rice, quinoa, or roasted sweet potatoes; spoon the slaw on top for crunch and acidity.
Light option: Use butter lettuce leaves or large romaine leaves as wraps for a low-carb, fresh take.
Party platter: Offer a platter of pulled chicken, small buns, slaw, pickles, sliced onions, and extra sauces so guests can assemble sandwiches to taste.

Tips to make Slow Cooker Pulled Chicken with Cabbage Slaw
One main focus tip: keep the chicken moist during reheating — add a little chicken broth or reserved sauce and heat slowly. This recipe is forgiving, but the biggest advantage to slow cooking is that even lean chicken breasts come out tender; the key is not to overcook after shredding. Also, shred the chicken using two forks or a stand mixer on low for faster results, and resist draining all the cooking liquid — a little bit mixed back into the shredded meat makes it juicier.

Variations

Swap the protein: Use boneless skinless thighs instead of breasts for an even richer, more forgiving result — thighs stay juicier and require less exact timing.
Dress the slaw differently: Replace mayonnaise with Greek yogurt for tang and lower fat, or add a splash of apple cider vinegar and a pinch of celery seed for classic slaw flavor.

FAQs
Q: How long can I keep the pulled chicken in the fridge?
A: Pulled chicken will keep 3–4 days when stored airtight at 40°F (4°C) or lower. Keep the slaw separate; it’s best for 2–3 days.

Q: Can I use frozen chicken?
A: Yes, you can start with frozen chicken breasts, but add extra cooking time — approximately 1–2 more hours on low — and ensure the internal temperature reaches 165°F (74°C). Be cautious about cooker models; some do not recommend cooking frozen meat from safe handling perspectives.

Q: How do I keep the slaw from getting soggy?
A: Make the slaw as close to serving time as possible. If you need to prepare ahead, keep the dressing separate and toss it into the cabbage and carrot just before serving to maintain crunch.

Can I reduce the sugar in the barbecue sauce? Yes — choose a low-sugar BBQ sauce or make a quick homemade sauce with tomato paste, vinegar, and smoked paprika to control sweetness.
What’s a good side for this dish? Cornbread, roasted vegetables, or a simple green salad pair wonderfully.

Additional cooking notes and troubleshooting

If your slow cooker runs hot and the sauce seems to thicken or scorch, add a splash more chicken broth and lower the heat.
If the chicken is stringy after shredding, that usually indicates it was cooked a bit too long; while still safe to eat, consider using the meat in tacos or mixed with extra sauce to mask dryness.
For more smoky BBQ flavor, stir in a teaspoon of liquid smoke or a tablespoon of smoked paprika to the sauce mixture.

Nutrition and portioning ideas
A typical serving (about 4–6 oz of cooked chicken plus 1/2 cup slaw) will yield a balanced plate of protein, modest carbs if served on a bun, and a crunchy vegetable component. To keep the meal lighter, serve in lettuce wraps or over a bed of greens. For meal prep, portion the chicken into individual containers with a separate small container of slaw so textures stay fresh through the week.

Make-ahead and party prep

For gatherings, you can cook the chicken a day ahead and hold it warm in the slow cooker on the warm setting for a few hours. Keep slaw chilled and assemble sandwiches just before serving.
If transporting, pack the pulled chicken in an insulated container and the slaw in a cooler to ensure safe temperatures.

Final thoughts on flavor balance
The interplay between the savory, tangy slow-cooked chicken and the crisp, slightly sweet slaw is what makes this dish sing. Adjust the BBQ sauce sweetness and slaw dressing acidity to your taste — more vinegar or mustard brightens, while extra honey or a sweeter BBQ sauce smooths the profile for kids or those with sweeter preferences.

Conclusion

For another take on slow-cooker pulled chicken made into sandwiches with cabbage, check this helpful slow-cooker pulled chicken sandwiches recipe: Slow Cooker Pulled Chicken Sandwich with Cabbage Slaw. If you want a straightforward Crockpot BBQ pulled chicken method that’s close to this approach, this recipe provides useful tips and variations: Crockpot BBQ Pulled Chicken – The Skinnyish Dish.

Enjoy experimenting with sauces and slaw twists — this is one of those recipes that improves with your personal tweaks and becomes a go-to for effortless, satisfying meals.