Pulled Chicken Sandwiches with Apple BBQ
There’s a quiet magic to the kitchen at Fitfoodfunwithann when the world outside is bustling. On one such evening, I turned humble chicken breasts into a feast with Sweet Onion Apple BBQ Sauce mingling with fresh julienned apples and crisp cabbage, filling my kitchen with comfort and joy.
Browning the chicken before slow cooking enhances its flavor, creating a savory crust that deepens each bite.
Building Flavor Layers for a Memorable Bite
- Olive Oil: Used to brown the chicken breasts, this adds richness and depth to the final dish.
- Chicken Breasts: Their mild flavor allows them to absorb the sweet and tangy BBQ sauce beautifully.
- Sea Salt and Pepper: Essential for seasoning, bringing out the natural flavors.
- Sweet Onion Apple BBQ Sauce: The anchor of the dish, offering sweet, tangy, and smoky flavors that permeate the chicken.
- Buns: Soft and sturdy to hold everything together, soaking up the sauce without falling apart.
- Cabbage: A crunchy base for the slaw, adding texture and freshness.
- Carrot: A splash of color and subtle sweetness that complements the slaw.
- Apple: Opt for a crisp variety like Honey Crisp or Pink Lady to infuse the slaw with a juicy bite.
- Lemon Juice: Keeps the apples fresh and bright while adding a zesty punch to the slaw dressing.
- Apple Cider Vinegar: Provides a tangy kick that cuts through the richness.
- Honey: Adds natural sweetness to the slaw dressing.
- Dijon Mustard: Gives the slaw a subtle depth, rounding out the dressing beautifully.
- Key Technique: Browning the Chicken: Creates a savory crust that deepens the flavor before slow cooking.
- Final Touch: Serve with the apple slaw piled high. It’s the crunch and zing that improve these sandwiches, offering a refreshing contrast.
Bringing It All Together
To create these comforting sandwiches, you’ll need about 270 minutes from start to finish—most of which is hands-off.
- Prep Slow Cooker:
Add 2 cups of Sweet Onion Apple BBQ Sauce to your slow cooker. Turn it to high heat, letting it warm as you prepare the chicken. The sauce’s aroma will start to fill your kitchen—a amazing hint of what’s to come. - Sear Chicken:
In a frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add your chicken breasts, seasoning them with sea salt and pepper. Brown each side for about 3-4 minutes until a savory golden crust forms. The sizzle is a sign of flavor being locked in. - Slow Cook Chicken:
Transfer the browned chicken to the slow cooker. Keep it on high until the BBQ sauce begins to bubble. Switch it to low and let it cook for 3-4 hours. For a quicker version, keep it on high for 1.5-2 hours. - Shred Chicken:
Once the chicken is fork-tender, remove it, and shred with two forks. Return the shredded chicken to the sauce, stirring until well combined. Turn off the heat to prevent dryness.
- Prepare Slaw:
As your chicken cooks, prepare the slaw. Combine 6 cups of shredded cabbage, 1 shredded carrot, and 1 julienned apple in a bowl. To prevent browning, dip the apple in lemon water before adding it. In a jar, add 1/2 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon honey, 1 teaspoon dijon mustard, and 1/2 teaspoon sea salt. Shake well and toss with the slaw. - Assemble Sandwiches:
Layer the flavorful pulled chicken and crisp apple slaw onto buns. Each bite offers a delightful contrast of sweet, savory, and tangy. Eat immediately, or let your guests build their own—no additional condiments needed.
Creative Twists and Techniques
There’s room to let your imagination run wild with these tasty sandwiches:
- Gluten-Free Delight: Swap out the buns for your favorite gluten-free option.
- Saucy Salad Topper: Drizzle the Sweet Onion Apple BBQ Sauce over a fresh salad.
- Taco Transformation: Turn the pulled chicken into BBQ chicken tacos. Use corn tortillas and add some of that crunchy apple slaw.
- Stovetop Shortcut: Prepare the BBQ sauce on the stovetop instead of using a slow cooker for busy weeknights.
Experiment and find your perfect twist!
Keeping Flavor Fresh
Store leftovers by placing the cooled pulled chicken and apple slaw in separate airtight containers. The slaw will stay crisp in the fridge for up to three days, while the chicken can be refrigerated for the same duration. For longer storage, freeze the chicken for up to two months. Make sure the chicken cools completely before sealing it.
To reheat, warm the chicken gently on low heat on the stovetop, adding a splash of the leftover sauce to maintain moisture. Stir occasionally, and you’ll have a meal that tastes just as great as the first bite.
Perfect Pairings for a Flavorful Feast
Consider these delightful sides and garnishes:
- Sweet Potato Fries: The natural sweetness and crispiness complement the barbecue flavors.
- Crisp Green Salad: A vibrant salad tossed in a light vinaigrette adds a refreshing contrast.
- Corn on the Cob: Grilled or steamed, corn provides a buttery note that pairs beautifully with the BBQ sauce.
amazing Toppings
- Fresh Cilantro: Offers a burst of freshness.
- Pickled Red Onions: Their sharp tang and crunch provide an exciting contrast.
- Jalapeño Slices: Adds a zesty kick for those who crave a bit of heat.
What are your favorite sides to serve with a pulled chicken sandwich? I can’t wait to hear how you make this recipe your own.
Apple BBQ Pulled Chicken Sandwiches
These delicious sandwiches are piled high with tender chicken slow cooked in a tangy Sweet Onion Apple BBQ Sauce, and layered with an apple slaw.
Ingredients
Method
- Add the bbq sauce to a slow cooker, and turn on high heat while preparing the chicken.
- In a frying pan, add olive oil, and heat over medium high heat. Add chicken breasts, and season liberally with salt and pepper. Brown both sides of the chicken, but don't cook through.
- Add chicken to the crockpot. I allow it to stay on high heat until the BBQ sauce has begun to bubble, then I turn it on low for 3-4 hours. You can cook it on low the entire time if you'd prefer.
- Cooking the chicken on high is fine (for 1 1/2-2 hours), but the chicken doesn't stay as moist.
- Once chicken is cooked through and very tender, take the chicken breasts out, and shred them with 2 forks. The chicken should come apart very easily. Add the chicken back to the sauce in the crock pot, and mix well. Turn off the heat after shredding the chicken to avoid it drying out.
- To make the slaw, add shredded veggies to a bowl. After cutting apples, add to a dish with lemon juice and some added water to keep from browning.
- Add the ingredients, apple cider vinegar down, to a jar, and shake well. Drain the apples, and add to the slaw ingredients, then toss the slaw with the dressing to coat well.
- The slaw can be made a day ahead of time if needed, but I prefer it on the first day while it's still crisp.
- Layer shredded chicken and apple slaw on buns. We found that no other condiments were necessary with the flavorful sauce and the dressing on the slaw.
Nutrition
Notes
Browning the chicken in olive oil before adding it to the slow cooker is a key technique that enhances flavor through the Maillard reaction. This process creates a rich, savory crust, which adds depth to the overall taste of the pulled chicken, ensuring each bite is packed with flavor.
