Slow-Cooked Perfection: Crock-Pot Pulled Chicken Sandwiches

A Flavor-Packed, Easy Weeknight Meal

When it comes to weeknight meals, nothing beats the ease and comfort of a slow-cooked dish that delivers big flavor with minimal effort. These Crock-Pot Pulled Chicken Sandwiches check all the boxes: juicy, tender chicken infused with a blend of bold seasonings and a rich, tangy barbecue sauce, all piled high on a soft bun. Whether you’re feeding the family or meal prepping for the week, this recipe is a must-try!

What makes this pulled chicken stand out is the flavorful seasoning mix—a blend of smoked paprika, poultry seasoning, seasoned salt, Greek seasoning, and black pepper. Slow cooking allows the spices to meld perfectly, creating a dish that’s both savory and slightly smoky, with a subtle kick. To balance it all, a simple but elevated barbecue sauce—enhanced with mustard and brown sugar—takes this sandwich to the next level.

What You’ll Need (Ingredients)

For the Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 teaspoon black pepper
• 1 teaspoon Greek seasoning
• 1 teaspoon seasoned salt
• 1 teaspoon smoked paprika
• 1 teaspoon poultry seasoning

For the Barbecue Sauce:

• 1 cup barbecue sauce (your favorite brand)
• 1 tablespoon mustard
• 2 tablespoons brown sugar

For Serving:

• 4-6 sandwich buns

• Optional toppings: coleslaw, pickles, sliced onions, extra barbecue sauce

Step-by-Step Instructions

Step 1: Season the Chicken

Start by seasoning your boneless, skinless chicken breasts or thighs with black pepper, Greek seasoning, seasoned salt, smoked paprika, and poultry seasoning. Make sure the chicken is evenly coated for maximum flavor.

Step 2: Prepare the Barbecue Sauce

In a bowl, mix barbecue sauce, mustard, and brown sugar until well combined. This simple addition gives your sauce a delicious tang and slight sweetness that pairs perfectly with the seasoned chicken.

Step 3: Slow Cook to Perfection

Place the seasoned chicken in your Crock-Pot and pour the barbecue sauce mixture over the top. Cover and cook on low for 6 hours or on high for 3.5 hours. The slow cooking process allows the flavors to fully develop while keeping the chicken incredibly tender.

Step 4: Shred the Chicken

Once the chicken is fully cooked, remove it from the Crock-Pot and shred it using two forks. While some prefer shredding the chicken directly in the slow cooker, this method allows for better control over texture. After shredding, return the chicken to the sauce and mix well.

Step 5: Assemble Your Sandwiches

Toast your sandwich buns (optional) for added texture. Then, pile the juicy pulled chicken onto each bun and add your favorite toppings—coleslaw for crunch, pickles for tang, or extra barbecue sauce for even more smoky goodness.

Pro Tips for the Best Pulled Chicken Sandwiches

• For extra depth of flavor, marinate the chicken with the seasoning mix for 30 minutes before cooking.
• Want a smoky barbecue kick? Add a teaspoon of liquid smoke to the sauce.
• Make it a meal! Serve with crispy fries, a fresh salad, or classic baked beans.
• Double the batch! This pulled chicken stores well in the fridge for up to 4 days and freezes for up to 3 months.

Meet the Creator

This recipe is brought to you by @tinafarmer51, a home cook passionate about easy, flavorful meals that bring people together. Whether you’re a beginner or a kitchen pro, their recipes make cooking effortless and enjoyable. Follow them for more delicious meal ideas!

Watch This Recipe In Action:

Make these Crock-Pot Pulled Chicken Sandwiches for an easy, flavor-packed meal! Slow-cooked to perfection with a smoky, tangy barbecue sauce, this recipe is perfect for family dinners or meal prep.