BBQ Pulled Chicken Burger
BBQ Pulled Chicken Burger made with chicken thighs, BBQ sauce, Dijon mustard, apple cider vinegar, cabbage, carrots, Greek yogurt, honey, and buns.
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Servings: 6
Ingredients
Pulled Chicken
- 1.5 to 2 lb boneless, skinless chicken thighs
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 cup BBQ sauce divided
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp water
- 4 to 6 burger buns such as brioche, sesame, ciabatta, or another sturdy bread
Greek Yogurt Coleslaw
- 2 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- ⅔ cup plain Greek yogurt
- 1 tsp water
- 1 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
Prepare the Pulled Chicken
Prepare the cooking sauce.
- Pour ¾ cup of the BBQ sauce, Dijon mustard, apple cider vinegar, and water into the slow cooker. Stir lightly to combine.
Season the chicken.
- Season both sides of each chicken thigh with kosher salt, freshly ground black pepper, garlic powder, and ground cumin.
Add the chicken to the slow cooker.
- Place the seasoned chicken thighs into the slow cooker. Using tongs, turn the chicken in the sauce mixture until evenly coated.
Cook the chicken.
- Cover the slow cooker with the lid. Cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
Shred the chicken.
- Transfer the cooked chicken to a bowl or cutting board. Using two forks, shred the chicken into bite-sized pieces.
Finish the pulled chicken.
- Return the shredded chicken to the slow cooker. Add the remaining ¼ cup BBQ sauce and stir until the chicken is evenly coated. Keep the chicken on the warm setting until ready to serve.
Prepare the Greek Yogurt Coleslaw
Prepare the dressing.
- In a mixing bowl, combine the Greek yogurt, water, apple cider vinegar, lemon juice, garlic powder, kosher salt, black pepper, Dijon mustard, and honey. Stir until smooth and fully combined.
Combine the vegetables.
- In a separate large mixing bowl, add the shredded Napa cabbage, shredded red cabbage, and shredded carrots. Toss to combine.
Dress the coleslaw.
- Pour the Greek yogurt dressing over the cabbage and carrot mixture. Using tongs, toss until the vegetables are evenly coated.
Assemble the Burgers
Prepare the buns.
- Split the burger buns in half. Toast the buns lightly, if desired.
Assemble each burger.
- Place a portion of BBQ pulled chicken onto the bottom half of each bun. Top with Greek yogurt coleslaw. Add additional BBQ sauce over the chicken, if desired.
Serve.
- Place the top bun over each burger and serve immediately.
Notes
To make this recipe gluten-free, use certified gluten-free burger buns or serve the BBQ pulled chicken and coleslaw in lettuce wraps, rice bowls, or over baked potatoes.
Choose a certified gluten-free BBQ sauce, as some brands may contain gluten-based thickeners, flavorings, or additives.
Confirm that the Dijon mustard, apple cider vinegar, Greek yogurt, honey, spices, and all packaged ingredients are labeled gluten-free.
Use plain, unseasoned chicken thighs without marinades or added seasoning blends unless they are certified gluten-free.
Prepare the recipe with clean utensils, cutting boards, mixing bowls, and slow cooker equipment to avoid cross-contamination.
If serving with sides, choose gluten-free options such as potato chips, fries cooked in a dedicated fryer, corn on the cob, rice, salad, or gluten-free baked beans.