Slow Cooker BBQ Pulled Chicken Burgers

Slow Cooker BBQ Pulled Chicken Burgers

Cook these delicious BBQ pulled chicken burgers in one of our fantastic energy saving Hamilton Beach Slow Cookers for a easy weeknight dinner!

Prep Time Cook Time Total Time Servings
20 mins 2 to 3 hours on HIGH or 4 to 5 hours on LOW Up to 5 hours 4


Pulled Chicken Thighs

  • 240g BBQ sauce, divided
  • 3 tbsp water
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 700-900g boneless, skinless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Salt
  • Freshly ground black pepper
  • 4 to 6 Burger buns or brioche buns, split in half lengthwise

Greek Yoghurt Coleslaw

  • 2/3 cup plain Greek yogurt
  • 1 tsp water
  • 1 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups shredded white 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 74°C 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

Tips: 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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