~ With a quick, five-ingredient sauce you mix directly in your slow cooker, these North Carolina-style barbecue chicken sandwiches are super easy and insanely delicious! ~
Barbecue is one of those foods that sparks fiery debate and causes otherwise-rational people to draw some pretty strict regional lines of allegiance. Probably brings a lot of men to blows faster than a pretty woman. No, really.
It’s kinda like chili. (Beans in Texas? Oh no you don’t, cowboy!)
Or like pizza. (Chowing down on a deep-dish pie? Well Chicagoan … just be glad those New Yorkers are too busy folding their super-thin crusts in half to fight about it!)
Barbecue’s the same way. Even the spelling is up for debate … barbecue … barbeque … bar-b-q … BBQ???
But how about we put fiery debates and bickering aside for just one moment and drool a little together over today’s recipe. Take a peek at our tutorial video, and you’ll see just how crazy-easy our Pulled Chicken Sandwiches are to make … and you’ll completely stop caring about how to spell it or what city it came from!
Video Tutorial
So Just What Is Real BBQ?
The true mecca for barbecue in America is heavily concentrated in the southeastern states (y’all). But the variation is incredible, and the staunch supporters of each barbecue style will tell you their way is the best and only way. Competition at barbecue cook-offs is mighty intense as a result. Bragging rights, you know.
There are wet rubs and dry rubs.
There’s the sweet, thick, tomato-based Kansas City-style sauce or the more vinegary, peppery sauces of the Carolinas.
And don’t even get a die-hard barbecue fanatic started on the subject of which meat can be used in a proper ‘cue … the wrong choice is practically high treason in some states!
So I realize that I’m treading on hallowed ground in offering up a BBQ recipe today. But I’m game if you are.
Let me be clear, though. I love barbecue. Of any kind.
I’m not picking favorites or choosing sides.
And since I live in Ohio, I’m blissfully removed from having to choose at all (yay – score one for Ohio!). I can embrace the “cowboy style” of West Texas one day and cook up some delicious Memphis-style bar-b-q (topped with pickles, of course!) the next.
Carolina Barbecue … My Way!
So with all due respect, I’m going Carolina-style with this recipe. Eastern North Carolina, to be exact.
The specialty there is a thin but boldly flavored sauce made of vinegar with a bit of cayenne-inspired spiciness. It’s fabulous. My mouth waters just thinking about it (not kidding).
And yes, yes, my dear NC readers … I know you really don’t call it barbecue unless I’ve cooked myself up a hog. I know, I know. But this is my BBQ … m’kay? And I’m going with chicken. Lean and healthy and the perfect backdrop for such a delicious sauce.
Trust me. It works.
And here’s why we’re going NC-style today, friends. It’s because I miss North Carolina (sniff, sniff).
My family’s favorite unplug and reconnect vacation is, hands-down, the Carolina coast. Corolla, NC and South Carolina’s Hilton Head are our faves, but we’ve stayed all along the Outer Banks and Carolina coastline. From Duck to Avon to Emerald Isle.
It’s all good. It’s all beach (which is … good)!
I just got back from a fantastically raucous vacay in Corolla with 22 of my nearest and dearest. It was hilarious and spontaneous and delicious. My family’s just kind of like that. A whole lot of glass-is-half-full people who make terrible puns but fabulous food. A good kind of family to have, no doubt (except, maybe, for some of those puns).
I miss lots and lots of stuff about the beach, but BBQ is one thing I can recreate back here in Ohio. (Tossing sand all over my floor and permanently moving all 22 of those bad-pun-making aunts and uncles and cousins into my home weren’t great options … so I stuck to what I knew would work – food!)
Why You’ll Love this BBQ Pulled Chicken Sandwich Recipe
This recipe is insanely easy!
Prep time is about 5 minutes max (and that’s if you’re on sloooooow beach bum time).
No, it’s not the same as spending hours mopping my brow while I slow roast a whole hog over an open pit, but when I’m in a hurry, some chicken breasts and my slow cooker are the perfect substitute. Absolutely captures the barbecue flavor I love, and I’m still out the door in no time!
It’s crazy-good, and those spice lovers in your house can kick it right up with a little extra hot sauce.
Oh – and this pulled chicken sandwich is the whole reason I created the recipe for No-Mayo Greek Yogurt Coleslaw. They’re perfect for each other. Perfect. Highly recommended!
So, pile that coleslaw on nice and high, and you’re good to go. Really, really good. Lip smackin’, finger lickin’, chillaxin’ by the ocean good.
I promise, no matter where you live and what kind of barbecue you swear by, you’re gonna love this quick and easy version.
And hey – if you need to, just call it something besides barbecue. Call it your new favorite chicken sandwich. Or go with I-Can’t-Believe-How-Delicious-This-Is Pulled Chicken. Whatever works.
No matter the name, you’ll definitely be gobbling this up!
Looking for More Easy, Healthy Crock-Pot Chicken Recipes?
We’ve got lots of ideas for you here at THK! You can peek at all of ’em by clicking here: Crockpot Chicken Recipes. Or, hop directly over to one like:
- 3-Ingredient Crock-Pot Chicken Tacos
- Crock-Pot Creamy Chicken Corn Chowder
- Creamy Crock-Pot Chicken Stew with Potatoes, Carrots and Tomatoes
Or, if you’d just love to try this North Carolina Barbecue recipe in your Instant Pot, instead of your slow cooker, you’ll want to try our Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches.
And, for an entirely different (but equally scrumptious!) barbecue chicken experience, check out our Easy, Cheesy BBQ Chicken Wraps. They’re ready in under 10 minutes!
Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches
With a 5-ingredient sauce you mix directly in your slow cooker, these North Carolina-style Crock-Pot BBQ Pulled Chicken Sandwiches are super easy and so delicious!
Ingredients
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons hot sauce (such as Frank’s Red Hot)
- 1/8 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Whole wheat buns and coleslaw for serving, if desired (we use our No-Mayo Greek Yogurt Coleslaw)
- additional hot sauce for passing at the table, if desired
Instructions
- Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
- Cook in a 3-4 quart slow cooker, on low for 6-8 hours or on high for 4-5 hours. If using a larger 5-6 quart crock-pot, cook on low for about 6 hours. (See note.)
- Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
- Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.
Notes
Cook time: Through all of our testing, we found that this recipe works best in a 3-4 quart slow cooker, on low for 6-8 hours or on high for 4-5 hours. If you're using a larger 5-6 quart crock-pot, we recommend cooking on low for only about 6 hours. We do not recommend cooking this recipe on high in a 5-6 quart crock-pot because the chicken tends to overcook and become dry. At the end of cook time, the chicken should be cooked through and should shred easily but also still be really moist and dripping with a bit of vinegary sauce once shredded.
Slow cooker variations: The exact heat and speed of cooking can vary between different slow cookers. Some slow cookers, especially newer models, may cook hotter and faster than others. Our research has also led us to believe that some models allow for imperceptible evaporation of liquid (although you'd expect that no liquid would be lost when using a slow cooker), which can leave your recipes less saucy and moist. Because this particular recipe uses very little liquid, it's particularly sensitive to these variations. No need to worry – it's delicious even when cooked until it's a bit drier. However, that's why we recommend shorter cooking times and/or lower heat for this recipe so that it will still be very moist and a bit saucy once fully cooked and shredded. Adding more liquid will lead to an unpleasantly sharp-tasting sauce (we've tried it) ... the key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.
Nutrition Information:
Yield: 6 servings Serving Size: 2/3 cup chickenAmount Per Serving: Calories: 206Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2g
Nutrition information is provided for cooked, shredded chicken only, as nutrition can vary for the buns and coleslaw depending on what you choose to use. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
I love recipes like this for hot summer days! No stoves for the win!
Lol! Christine, you’re hilarious! And we totally agree – this is such a quick and easy recipe that you have loads of extra time to enjoy the summer sunshine, plus it doesn’t heat up the house on those hot summer afternoons – so perfect! 😀 ~G&S
Love the Frank’s hot sauce in this recipe – going to have to try this on my boys!
Hi, Jeanette! I hope your boys love it as much as we do! 😀 Frank’s is the perfect way to get that little cayenne kick you want in a good North Carolina barbecue. Even better, it’s so easy to control the heat by letting each person add more at the table if they’d like. North Carolina BBQ isn’t spicy – just really flavorful, but I know lots of people who love adding just a little more kick to finish it off. This way, everyone can customize their own! ~Shelley
Ooh, there is such a thing as burgers with chicken? Who knew? Why didn’t I hear of this before? This is SO going to be on this weeks menu. As soon as possible. Plus, apparently it’s perfect for me anyway: I’m chillaxin’ by the Greek ocean here 99% of the time.. Are you jealous? (Can’t be as jealous as I am – Id pick food over burning in the sun any time :P)
Oh, yeah … we can work chicken all sorts of ways here in the U.S.! You’ve gotta try it – so outrageously good! Now … about me being jealous over you chillaxin’ by the Greek ocean??? Heck yeah – I’m jealous! 😀 But why do we have to pick beachy chillaxin’ OR food? I vote for both … simultaneously if possible! A good oceanside chillaxin’ just gets better when it’s accompanied by great food! ~Shelley
I love the new twist on a pulled pork sandwich, great idea. I will have to try this out soon. 🙂
Hi, Pat! Thanks for popping by! You really will love this sandwich – it’s jam-packed with flavor yet unbelievably quick and easy! Oh-so-good with no effort … perfect! 😀 ~G&S
What a fun post, Shelley – I loved reading about barbecues in the US! You guys’d probably die if you saw what they look like here in Spain (no slaw, no buns, no actual burgers, etc… or at least that’s the way we roll at home!)
Anyway these sandwiches look absolutely delicious to me! You’d never ever see them in a Spanish barbecue, but I definitely love the sound of them! xx
So, I think we need to do a little research … you just hop the next plane so you and I can do a whirlwind tour of American barbecue styles … and then I’ll join you in a glorious nosh-fest of Spanish-style barbecue! Don’t you think this sort of in-depth analysis just NEEDS to be done!?!?!? 😀 ~Shelley