Pulled BBQ Chicken Burger with an Apple Cider Slaw

Chicken and BBQ sauce in the crock pot! Who knew? Apparently everyone besides me, as this is the most popular crock pot recipe out there. You know how you get stuck in food ruts sometimes, where you can’t think of anything to cook besides tacos or spaghetti?

Well, I’ve been stuck in a crock pot rut. I’ve never branched out from my staples and tried anything besides chicken tacos or pot roast. I guess there is no better time than the holidays to dust off that slow cooker and try something new. If you are anything like me you are BUSY!

You are going to love this recipe. Here are a few reasons why I think you should make it.

One, it is so easy. Seriously easy. And fast! All that time you save in the kitchen you could be doing something productive like Christmas shopping, or going to the gym… or just spacing out watching ridiculous YouTubes. Your choice. My gym has decided to play techno Christmas music, a fusion that should never be, so I choose YouTube.

Two, it is one of those yin and yang kind of dishes. Balanced. A fusion that should be! The slaw is so bright, fresh, and colorful, it is a perfect counter to the tangy, tender chicken. Spicy, sweet, and sour. Count me in.

Three, I don’t know why this is but men seem to be very impressed with “meat so tender you can cut it with a fork.” Just an observation guys, don’t mean to stereotype. This would be perfect football food if your man was so lucky.

So here you go, Pulled BBQ Chicken Burgers with an Apple Cider Slaw.

Serves 6. If you want to make more, just put more chicken in the crock pot. One bottle of BBQ sauce should be sufficient.


6 boneless, skinless chicken thighs

1 bottle BBQ sauce

3/4 Cup red cabbage

1/2 of a large carrot, peeled

1/2 of a cucumber, peeled and seeded

4 T apple cider vinegar

1 t minced jalapeño (remove seeds if you don’t want it spicy)

2 T honey

1 T fresh chopped mint

1 T fresh chopped cilantro

6 Hamburger Buns, lightly toasted


Add chicken and BBQ sauce to the crock pot and turn it on. I had it on low for about 9 hours. Before serving, slowly stir until the chicken begins to shred and fall apart. If this is not happening, you need more time in the crock pot.

At some point in the day, make the slaw. Fit your cusinart with the grater piece and throw your cabbage, carrot and cucumber through it.

In a separate bowl mix your vinegar, jalapeño, honey, mint and cilantro together. Taste it to make sure you like it. It should be leaning towards the sweet side to balance out the tangy chicken. I left the seeds in my jalapeño cause I’m a spicy kinda girl. When I tasted the dressing I thought it was going to blow everyone away but when I took a bite of the sandwich all put together it was just the right amount of spice. Know your audience I guess.

Toss the shredded veggies in.

Toast some nice quality hamburger buns and lightly butter. You could certainly use mayonnaise if that’s your thing. But you should use one or the other to keep the bread from getting soggy.

Assemble and eat!

About Maui Flour Child

Aloha, I'm Maui Flour Child. I love cooking for my family & friends using fresh, local ingredients. Live life with aloha in your heart and flour in your hair! -Angela


  1. I was going to request some slow cooker recipes, so thank you!
    This looks easy and good!
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