Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 medium yellow onion, quartered
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional, for a kick)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup (120ml) chicken broth
  • 1 1/2 cups (360ml) your favorite BBQ sauce (recommend: a smoky or tangy variety)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar (packed)
  • 1 tsp Dijon mustard
  • 6-8 hamburger buns (brioche or sesame seed buns are ideal)
  • Coleslaw (optional, for topping)

Instructions:

  1. Place chicken breasts, onion, garlic, smoked paprika, garlic powder, cayenne (if using), salt, and pepper in the slow cooker. Pour in chicken broth.
  2. Cover and cook on low for 6-8 hours (slow cooker) or 30 minutes on high pressure (Instant Pot, followed by a natural pressure release for 10 minutes).
  3. While the chicken is cooking (can be done in the last hour), whisk together BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, and Dijon mustard in a bowl.
  4. Remove chicken from the slow cooker and shred with two forks. Discard onions.
  5. Return shredded chicken to the slow cooker (or Instant Pot). Pour the BBQ sauce mixture over the chicken and stir to coat. Cook on low (slow cooker) or simmer (Instant Pot) for an additional 30 minutes to allow the flavors to meld.
  6. Pile the pulled chicken onto hamburger buns. Top with coleslaw (if desired). Serve immediately.