Slow Cooker Pulled Chicken Sandwiches
with Greek yogurt potato salad
Slow cook chicken thighs in these flavorful ingredients and you create a magically easy dish. If you don't own a slow cooker, this dish is worth getting one. Pair it with our healthier take on potato salad. We've discovered that Greek yogurt, dill, and lemon juice make for a deliciously creamy dressing.
Proteins
Cuisines
Ingredients
Slow Cooker Pulled Chicken Sandwiches:
- Chicken thighs - 2 lbs
- Garlic cloves - 4, minced
- Tomato sauce - 1 cup
- Apple cider or balsamic vinegar - 1/4 cup
- Brown sugar - 2 Tbsp
- Worcestershire sauce - 2 Tbsp
- Paprika - 2 tsp
- Hamburger buns - 4
- Ketchup - for serving
- Pickles - for serving
Potato Salad with Dill Greek Yogurt Dressing:
- Baby potatoes - 1 1/2 lbs
- Pickles - 2 Tbsp, diced
- Dill, fresh - 1 Tbsp, chopped
- Mayonnaise or veganaise - 1/4 cup
- Greek yogurt - 1/4 cup
- Dijon mustard - 1 tsp
- Lemon juice - 1 Tbsp
- Salt - 1/4 tsp
Nutrition Facts
Amount Per Serving
Calories
740
Just a moment...
% Daily Value
Total Fat
19g
30%
Just a moment...
Saturated Fat
5g
23%
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Trans Fat
0g
Just a moment...
Cholesterol
358mg
119%
Just a moment...
Sodium
1127mg
47%
Just a moment...
Total Carbohydrate
60g
20%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
21g
Just a moment...
Protein
81g
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Prep
- Place all sandwich ingredients (except for the buns, ketchup, and pickles) in a slow cooker. Cook on low for 8 hours or high for 4 hours. When done, take chicken out of slow cooker. Shred with two forks and then place back in juices. Let sit for at least 20 minutes, and then season to taste with more salt, pepper, vinegar, or sugar. (Can be done up to 5 days ahead)
- Potatoes - Place into a pot and cover with cold water by about an inch. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. (Can be done up to 5 days ahead)
- Dressing - Dice pickles and chop dill. Mix together pickles with mayo/veganaise, Greek yogurt, mustard, lemon juice, salt, and dill. (Can be done up to 3 days ahead)
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Make
- Mash potatoes with dressing. Season to taste with salt and pepper.
- Warm up pulled chicken. Toast buns at 325F (163C) degrees for 5 to 10 minutes. Serve chicken on toasted buns with ketchup and potato salad and pickles on the side.
Nutrition Facts
Amount Per Serving
Calories
740
Just a moment...
% Daily Value
Total Fat
19g
30%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
358mg
119%
Just a moment...
Sodium
1127mg
47%
Just a moment...
Total Carbohydrate
60g
20%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
21g
Just a moment...
Protein
81g
Just a moment...
Reviews
Ratings
12 reviews
Loved how many leftovers this produced as well as the mild-BBQ flavor that my kids appreciated and gulped up without gobs of extra sugar
0 HelpfulThis was good. Not fantastic but good. Didn't make the potato salad. And I add BBQ sauce to the chicken. I'm afraid it wouldn't have had enough flavor without that.
0 HelpfulMy husband thought it was a little sweet and needed something with a little more kick - but overall it was a very easy and delicious recipe!
0 HelpfulNeeds a little heat in the sauce. Also I think it would work better if sauce ingredients were mixed together before adding to the slow cooker.
0 Helpful