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Slow Cooker Pulled Chicken Sandwiches
with Greek yogurt potato salad

Active: 25 minTotal: 8 hr
20130711 pulled bbq chicken sandwiches 1.jpg?ixlib=rails 2.1

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.

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. 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)

Make

  1. Mash potatoes with dressing. Season to taste with salt and pepper.
  2. 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.
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Reviews

This meal has 12 reviews

Made this for sandwiches for the boys lunches at school - winner with all 3 boys :)

By: Leigh
Posted: May 07, 2015
Diet: Original

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

By: Miriam
Posted: Feb 26, 2015
Diet: Original

Perfect snowy day dinner!

By: Jenn
Posted: Jan 27, 2015
Diet: Original

This 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.

By: Melissa
Posted: Aug 29, 2014
Diet: Original

My 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!

By: Nina
Posted: Jan 17, 2014
Diet: Original

Needs 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.

By: Marylin
Posted: Aug 06, 2013
Diet: Original