BBQ Pulled Chicken Burger

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Living in a cold country, I always appreciate the arrival of summer. Though summer is still a month away, I am gearing up for summer and all things associated with it. Juicy, smoky, and totally delicious, this BBQ Pulled Chicken Burger is the perfect summer staple!

This Burger features tender, slow cooked pulled chicken smothered in a barbeque sauce with crunchy coleslaw nestled inside buttery brioche buns.
WHAT IS PULLED CHICKEN?

Pulled chicken is basically chicken that is slow cooked to become so tender that you can pull it apart easily into pieces.
WHY THIS RECIPE WORKS
  • Packed with Flavors: It is hard to resist the tender fall-apart and smoky chicken. You will surely crave this Burger all summer long!
  • Perfect for Entertaining: Whether you are cooking this for your next summer backyard BBQ party, game night or for a busy weeknight meal, this Burger is always a hit!
  • Easy to Make: This is an easy and quick recipe. All you need to do is put everything in the slow cooker or crockpot and let it do all the work for you.
  • Make-ahead Friendly: The chicken can be made and shredded a day in advance to allow all the flavors to meld together and stored in the refrigerator until ready to use. Assemble the burger just before serving to maintain its freshness and texture!

CAN CHICKEN BREAST BE USED INSTEAD OF CHICKEN THIGHS?

Yes, you can use chicken breasts instead of chicken thighs. However, keep in mind that chicken breasts tend to be leaner and can be slightly drier than thighs.
If you are looking for more Burger Recipes, then you can try these:
WHAT TO SERVE WITH THIS BURGER?

I like to serve this Burger with a side of coleslaw and potato chips. The coleslaw adds a refreshing, hearty crunch to balance out the tartness of the BBQ sauce and reset the palate in between bites!
You can also serve it with a side of sweet potato fries, grilled corn on the cob for a perfect summer meal.


HOW TO USE THE LEFTOVER PULLED CHICKEN?
  • BBQ CHICKEN PIZZA: Add shredded BBQ chicken to grilled pizza with mozzarella or Monterey Jack cheese.
  • CHICKEN QUESADILLAS: Top the chicken into a cheesy quesadilla with an extra touch of sauce.
  • BBQ CHICKEN TACOS: Add the shredded chicken to the tacos along with some black beans and Corn salsa for a Taco Tuesday.
  • CHICKEN WRAP: Wrap the chicken pieces inside a tortilla along with lettuce, caramelized onions and tomatoes to make a quick Chicken Wrap.
  • BBQ CHICKEN SALAD: Toss the shredded chicken along with black beans, corn, red onions, lettuce, cherry tomatoes and cilantro for a satisfying salad.


If you made this BBQ Pulled Chicken Burger, I would love to know how it turned out! Please let me know by leaving a comment below.



BBQ Pulled Chicken Burger BBQ Pulled Chicken Burger
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4
Calories per serving: 512kcal




Ingredients:
    For the BBQ Chicken
  • 500 g boneless, skinless chicken thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1 onion, thinly sliced
  • 1/3 cup Barbeque sauce

    • For the Creamy Coleslaw
  • 3 cups cabbage,shredded
  • 2 large carrots,shredded
  • 2 Tablespoons lemon juice
  • 2/3 cup mayonnaise
  • 2 teaspoons sugar
  • Salt, to taste
  • Black pepper, to taste

  • 4 Burger buns, toasted
  • Potato chips, for serving

Instructions:
  1. Season both sides of the the chicken thighs with garlic powder, cumin powder, salt and black pepper, and place them in the slow cooker.
  2. Add the sliced onions and the barbeque sauce to the slow cooker.
  3. Coat all the chicken pieces in the sauce. Cover the slow cooker with the lid and cook on high for 2-3 hours. Low and slow cooking is the secret to tender, flavorful pulled chicken. Don’t rush the process. Also, don't overcook or else they can dry out.
  4. When the chicken pieces are cooked through, transfer them to a chopping board and shred the meat using two forks. Put the chicken back in the slow cooker and stir until all of the chicken is coated. Keep on warm setting until ready to serve.
  5. For the Creamy Coleslaw, in a mixing bowl combine the shredded cabbage, carrots, mayonnaise, lemon juice, salt, black pepper and sugar. Stir everything together and keep it aside until ready to serve.
  6. To assemble, split burger buns in halves and toast them for extra crunch and buttery flavor. Place one half of the bun, top it with the shredded chicken and then coleslaw. Add additional BBQ sauce on top of the chicken if desired. Top with the other half.
  7. Serve immediately along with the potato chips.

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