Slow Cooker Pulled Chicken Burger

5 from 7 votes

Made in the slow cooker with chicken breasts, tomatoes, Worcestershire sauce, sweet honey, and so much more, this pulled chicken sandwich is effortless and perfect for a well-rounded dinner that is both healthy and delicious.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Diet: Low Fat

Servings: people

Author: Rena

Ingredients

1.2 pounds chicken breasts boneless, skinless
1 tablespoon Worcestershire sauce
3 tablespoons apple cider vinegar
2 tablespoons honey
3 tablespoons yellow mustard
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chile powder
1 teaspoon ground coriander
1 sweet onion medium, halved and thinly sliced
14 ounces crushed tomatoes canned

Optional

4 Burger buns
Pickled jalapeño

Instructions

Place the chicken breast in the slow cooker.
In a small bowl, whisk the Worcestershire sauce, vinegar, honey, mustard and seasonings. Top the chicken with this mixture, then using your clean hands give it a good rub on all sides.
Add in the sliced onion and crushed tomatoes. Cover with the lid and cook on LOW for 7-8 hours, or until chicken is cooked through and super tender.
Once done, remove the chicken from the pot and shred with the help of two forks, mixing it well into the sauce.
Serve the shredded chicken with pickled jalapeno and burger buns. Enjoy!

Notes

Nutrition facts do not include the buns, With the buns, it is about 386 calories using whole wheat buns. Depending on which buns you use, the calories will vary.
To keep this recipe gluten-free and low-carb, omit the buns or use gluten-free buns.
Store the leftovers in the refrigerator for three to four days.
To freeze this pulled chicken recipe, transfer it to a freezer-safe container and store it in the freezer for up to six months.
Make sure the chicken is cooked to 165 degrees Fahrenheit. You can check with a meat thermometer.
Want to use beef? you can swap the chicken for a lean-cut beef.
You may use maple syrup instead of honey.

Nutrition